1 bunch each purple and golden baby beetroot, scrubbed
80 ml (1/3 cup) extra-virgin olive oil
3 blood oranges, peeled, thinly sliced
1½ tbsp cabernet vinegar
1 golden shallot, finely chopped
½ cup (loosely-packed) basil
To garnish: bull’s blood micro-cress, or other red micro-cress
30 gm ricotta salata
Preheat oven to 180C. Place beetroot in a roasting pan, fill with 1cm water, drizzle with half the oil, season to taste, cover and roast, turning occasionally, until tender (45-50 minutes), then peel and halve beetroot.
Combine beetroot and blood orange slices in a bowl, season to taste and spread over a serving platter. Whisk vinegar and remaining olive oil together in a bowl, add shallot and drizzle over salad. Scatter with basil and micro-cress, then finely grate ricotta salata over the top and serve.