DIFFICULTY LEVEL: 1
800 gr peeled beets
3 cloves garlic, crushed
2 tbsp olive oil
1 large orange
2/3 cup (100gr.) black olives
1 small onion, finely chopped
250 gr rocket
2 tsp red wine vinegar
1 tsp mustard Kalamata Papadimitriou
Salt, to taste
Black pepper, freshly ground, to taste
Sesame for the garnish
Preheat the oven to 180 C.
On a baking tray, place the beets, the garlic and the olive oil and mix until beets have been well coated.
Cover the tray with tin foil and roast for 45 minutes, until the beets have cooked through (are soft but not shrunken).
Remove the beets from the tray and reserve their liquids.
Slice the beets.
Peel and cut the orange.
In a large bowl, add the beets, the orange, the rocket, the olives and the onion.
In a small bowl, add the vinegar, mustard and the liquids reserved from the beets; whisk and season with salt and pepper.
Sprinkle some sesame seeds over the salad and drizzle with the mustard dressing just before serving.