2 oranges, segmented
1 packet mixed greens
1 small piece crumbly blue cheese
A handful walnuts
Olive oil, for drizzling
1. Drizzle the beetroots with olive oil, season with salt and pepper, then roast them in a 180C oven until tender. Set aside to cool before slicing thinly. Mix all the ingredients together and drizzle with olive oil before serving.