- 6 large oranges
- 4 cooked beetroot
- 3 heads chicory, split into leaves
- 50g (2oz) whole blanched almonds, toasted
- For the dressing
- 50ml (2fl oz) orange juice (from the oranges)
- 40ml (1½fl oz) olive oil
- 1tbsp runny honey
Segment the oranges over a bowl to reserve the juice: cut a slice off the top and base of each orange, place on a board and, with a serrated knife, in a downwards action, slice off the peel, including the pith. Hold the orange in your hand and very carefully cut out the segments. Set aside 50ml (2fl oz) orange juice for your salad dressing and drink the rest.
Cut the beetroot into chunks. Whisk together the dressing ingredients with some seasoning. Arrange the chicory on a platter or in a bowl, then add the orange segments, beetroot and chicory. Drizzle over the dressing and scatter over the almonds. You could use toasted flaked almonds if you don’t like such a big crunch.