1 bunch eachpurple and golden baby beetroot, scrubbed80 ml(1/3 cup) extra-virgin olive oil3blood oranges, peeled, thinly sliced1½ tbspcabernet vinegar1golden shallot, finely chopped½ cup(loosely-packed) basilTo garnish:bull’s blood micro-cress, or other red micro-cress30 gmricotta 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.