Nutrient boosts don't come in prettier packages than this beetroot and orange salad.
It isn't all about the looks so let me reassure you that this dish also tastes amazing.
The peppery rocket combines so well with the sweetness of the beetroot and oranges. Toasted pistachios bring a welcome crunch and the cinnamon dressing adds acidity to balance the flavours.
There are plenty of vitamins and minerals to make you feel good too: vitamins A, C, K, folate, iron, magnesium, potassium and copper are all in this colourful salad.
Tuck in and feel the glow.

Ingredients (Serves 1)
1 orange, peeled
1 medium beetroot, peeled
large handful of rocket
2 tablespoon of pistachios

For the dressing:
1.5 tablespoons of extra virgin olive oil
1/2 tablespoon apple cider vinegar
pinch of cinnamon
1/2 teaspoon of honey or maple syrup

Method:
To toast the pistachios, preheat the oven to 180 degrees C, put the nuts on a baking tray and bake for 10 minutes. Set aside to cool.
To make the dressing, whisk all of the ingredients together until well combined.
Thinly slice the beetroot and orange. Combine with the rocket, drizzle over the dressing and top with the toasted pistachios.