Roasted baby beetroot salad

Ingredients

1 large bunch baby beetroot (750g), trimmed and scrubbed
3 cloves garlic, peeled and bruised
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon seeded mustard
Salt
Freshly ground pepper
1 orange, rind removed and the flesh cut into segments
100g black olives
1 small red onion, thinly sliced
1 bunch rocket

Preparation

1. Combine the beetroot, garlic and olive oil in a small baking dish. Cover with foil and roast at 180°C for 45 minutes or until the beetroot is tender. Remove the beetroot from the baking dish, saving any pan juices. Cut the beetroot into quarters and place in a serving bowl.

2. Combine the vinegar and mustard in a small bowl. Add the pan juices and season to taste with salt and pepper.

3. Toss the orange segments, olives, onion and rocket with the beetroot. Pour over the dressing and toss again just before serving.