4–6 servings

INGREDIENTS

• 6 medium beets
• 2 Tbsp vegetable oil
• 2 handfuls fresh wild thyme (or fresh oregano)
• juice of 1 lemon
• juice and zest of ½ orange
• 1 clove garlic, mashed
• 1 Tbsp sugar
• sea salt
• ¼ cup fresh mint, chopped

INSTRUCTIONS

1. Preheat the oven to 400°F. Rub each beet with a little oil and wrap each one individually with foil.
2. Place on a baking pan and roast for approximately 1½ hours. Remove and unwrap.
3. Leave until cool enough to handle. Put on some gloves and peel the beets. Slice into paper-thin slices.
4. Arrange on a platter or individual small dishes. Scatter on the fresh thyme leaves. To make the vinaigrette, whisk together the lemon juice, orange juice and zest, garlic, sugar and salt in a bowl.
5. Drizzle onto the salad and garnish with the fresh mint.