Shaved Beet, Orange and Walnut Salad

Why it works

Beetroot supports blood flow and is strongly anti-inflammatory; walnuts add omega-3; and the only sweetness is the orange, so there is no added sugar. Slicing the beetroot thinly makes it feel lighter and more elegant.

Ingredients

• 2 cooked beetroot, thinly sliced
• 1 orange
• 1 handful walnut halves, roughly broken
• 2 tbsp extra-virgin olive oil
• 1 tsp red wine vinegar
• a few leaves mint or parsley
• optional 30 g feta, crumbled

Method

1. Cut the top and bottom off the orange so it sits flat. Following the curve, slice the peel and white pith away in strips. Then cut in between the membranes to release the segments, or simply slice into rounds.
2. Arrange the beetroot and orange over a serving plate, overlapping them.
3. In a small bowl, whisk the olive oil, vinegar and a pinch of salt with a fork until it looks combined and slightly thickened.
4. Spoon the dressing evenly over the beetroot and orange.
5. Scatter over the walnuts, the herbs and the feta if using, and a grind of black pepper.

Swaps

Goat cheese instead of feta; pecans or hazelnuts instead of walnuts. Add a handful of rocket for bulk.