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Directions:
> First, Prepare & Cook the Beetroot
1. Fire up the oven at 180 degrees celcius...
2. Chop both ends from the Beetroot. Take care not to get the Beetroot juice on your clothes. Wear some rubber gloves if you have some.
3. Wrap up the Beetroot in Aluminium Foil and place into the oven for 1 hour.
4. Remove Beetroot from the oven and chop into small chunks.
> And Now for the Rest...
5. Slice both the Oranges and the Red Onion into flat round sections about 1/2 cm thick.
6. Now it's time for the Salad Dressing! Place the Beetroot, Oranges, Onion, Baby Spinach with Red Wine Vinegar, Olive Oil, Dijon Mustard and Salt & Pepper into a large mixing bowl. Combine all ingredients and you are ready to serve.
7. Serve the Salad with your favourite meats. This is a perfect Summer Salad.
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