Roasted Beetroot & Spinach Salad with Orange Citrus Dressing

2 medium beetroot, cut into wedges
3 cups fresh spinach, roughly
chopped
1 large orange, segmented
1⁄2 red onion, thinly sliced
3 tbsp olive oil
2 tbsp balsamic vinegar
Sea salt & pepper to taste
2 tbsp pumpkin seeds (optional)

Preheat oven to 200°C. Wash beetroot thoroughly and pat dry with paper towels. Cut into even wedges about 2cm thick — this helps them cook at the same rate. Toss beetroot wedges generously with 1 tbsp olive oil, a good pinch of sea salt, and ground black pepper.

Arrange on a lined baking tray in a single layer and roast for 25–30 minutes, stirring halfway through, until the edges are caramelised and a fork pierces the flesh easily.

Prepare the dressing in a small bowl, whisk together 2 tbsp olive oil, 2 tbsp balsamic vinegar, and the juice from half your orange. Season generously with sea salt and freshly ground black pepper. Taste and adjust accordingly.

Place your roughly chopped spinach in a large serving bowl. Pour about half of the prepared dressing over the spinach and gently toss until every leaf is lightly coated. This wilts the spinach slightly and flavours it throughout. Arrange the dressed spinach on individual serving plates or a large platter.

Segment your orange by cutting away the skin and pith, then carefully cutting out each  segment. Top the spinach with the warm roasted beetroot wedges, fresh orange segments, and thinly sliced red onion. The contrast between warm beetroot and cool spinach is key to this dish.

Drizzle the remaining citrus dressing over the entire salad. If using pumpkin seeds, lightly toast them in a dry pan for 2–3 minutes until fragrant, then scatter over the top. Add a final grind of black pepper and a pinch of fleur de sel for finishing. Serve immediately while still warm — this creates the best flavour contrast.