Roast Baby Beetroot Salad

• 1 large bunch baby beetroot (750g), trimmed and scrubbed
• 3 cloves garlic, peeled and bruised
• 2 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon seeded mustard
• Salt
• Freshly ground pepper
• 1 orange, rind removed and the flesh cut into segments
• 1 bunch rocket

1. 1. Combine the beetroot, garlic and olive oil in a small baking dish. Cover with foil and roast at 180u0b0C for 45 minutes or until the beetroot is tender. Remove the beetroot from the baking dish, saving any pan juices. Cut the beetroot into quarters, removing excess skin and place in a serving bowl.
2. 2. Combine the vinegar and mustard in a small bowl. Add the pan juices and season to taste with salt and pepper.
3. 3. Toss the orange segments and rocket with the beetroot. Pour over the dressing and toss again just before serving.

baby beetroot, garlic, olive oil, red wine vinegar, seeded mustard, salt, freshly ground pepper, orange, rocket

Taken from www.epicurious.com/recipes/member/views/roast-baby-beetroot-salad-50171475 (may not work)