📖 Instructions

1. First, let's tackle the beetroots. Wash them thoroughly, scrub off any stubborn dirt—you know, the kind that clings on like a stubborn ex. Peel them using a vegetable peeler. If you're feeling fancy, you can roast them for a deeper flavor (about 40 minutes at 400°F/200°C). But honestly? Raw works just fine too; way less effort, right?
2. Next up, the oranges. Juice them if you like, or you can simply segment them; leaving the pith on adds some pleasant bitterness. I personally love the texture of the segments, but freshly squeezed juice is a great addition too! What’s your fave?
3. Now, for the magic. If you are using raw beetroots, grate them using a box grater or, if you're blessed with a food processor, pulse them until they are finely chopped. Aim for roughly similar sizes as your orange pieces to keep it visually appealing.
4. Gently combine the grated beetroot and orange segments (or juice) in a large bowl. Don't overmix; a bit of texture is great here. I’d say go for around 6-8 minutes of gentle mixing.
5. Season generously with salt and freshly ground black pepper. A pinch of red pepper flakes adds a delightful kick, a little zing, if you like a bit of heat. Taste and adjust seasoning as needed—this is your symphony, make it yours!
6. Finally, cover the bowl and chill the salad in the refrigerator for at least 2 hours, or preferably longer. This allows the flavors to meld beautifully, like a well-rehearsed orchestra. The longer it chills, the better it tastes, trust me!
7. Before serving, give it one last gentle toss. Garnish with fresh herbs—I like dill and mint—and maybe a sprinkle of toasted nuts or seeds if you're feeling really adventurous. I even like a drizzle of a good quality olive oil. Serve immediately and enjoy this beautiful symphony of flavors!