4 SMALL BEETROOT, 2 BLOOD ORANGES, 125G MOZZARELLA, FINO OLIVE OIL, FINO WHITE BALSAMIC, ROCK SALT AND FRESHLY GROUND BLACK PEPPER
PEEL AND CHOP THE BEETROOT INTO CHUNKS - PLACE INTO A BAKING TRAY AND DRIZZLE WITH FINO OLIVE OIL AND SOME ROCK SALT. PLACE IN THE OVEN AT 180C FOR ABOUT 15 MINS. IT IS NICE TO BE SLIGHTLY UNDER COOKED WHEN IT WILL STILL HAVE SOME "BITE" BUT THERE WILL BE SOME LOVELY JUICES IN THE PAN. WHILST THE BEETROOT IS COOKING, PEEL AND CHOP THE ORANGE IN TO CHUNKS REMOVING ALL THE SKIN SO ALL YOU ARE LEFT WITH IS THE DELICIOUS JUICY FLESH. DO THIS OVER A PLATE SO YOU CATCH ALL THE JUICE. ONCE THE BEETROOT IS COOKED PLACE INTO A SERVING BOWL, AND TOP WITH THE ORANGE AND CHUNKS OF MOZZARELLA - DRIZZLE OVER THE BEETROOT JUICES AND THE ORANGE JUICE, AND A DASH OF FINO WHITE BALSAMIC TO ADD SOME ZING. SEASON WITH ROCK SALT AND FRESHLY GROUND BLACK PEPPER. GREAT AS A SIMPLE LUNCH WITH SOME WARM BREAD TO SOAK UP THE JUICES