• 10 Baby Beetroots

• 4 Blood Oranges

• Handful of Baby Coriander

• 3 sprigs of Rosemary

• Salt and Pepper

• Extra Virgin Olive Oil

Preheat oven to 190°C. Trim beetroots, keeping a decent amount of stalk still attached to the beet, and wash thoroughly. Place in baking tray along with rosemary, good lick of olive oil and season generously with salt and pepper. Cover tray tightly with foil and place in oven for 40 minutes. Peel blood oranges, remove segments and squeeze remaining membrane free of any juice.

Once beetroots have been allowed to cool, trim off stalks and peel the root free of any skin. Cut beets into quarters and add to a bowl along with stalks and orange segments.

Season with salt and pepper, a little blood orange juice and olive oil. Assemble on a plate and scatter baby coriander over the top.