This is a delicious salad of contrasting flavours, textures and colours.
6 medium-sized beetroots, cooked
2 large oranges
2 bunches watercress
4 tablespoons olive oil
1 ½ tablespoons wine vinegar
1 teaspoon prepared mustard :’, teaspoon dried tarragon
1 teaspoon salt
2 teaspoon sugar
Peel and slice the beetroots into rounds. Grate the rind of 1 orange and set aside. Peel the oranges, carefully removing the white pith and slice them into rounds.
Wash the watercress and cut off the stalks. Arrange the watercress on a shallow serving dish.
Arrange the beetroot and orange slices alternately, overlapping, on the bed of watercress.
Mix all the ingredients for the dressing in a cup and add the reserved grated orange rind.
Spoon the dressing over the beetroot and orange slices just before serving.