Mandarin beetroot salad

  • 325g tinned mandarin oranges, drained with 2 tbsps liquid from tin reserved
  • 2 tbsp cider vinegar
  • 1 tbsp olive oil
  • 1 tsp dijon mustard
  • 300g sliced jarred or tinned beetroot
  • Salt and freshly ground black pepper
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1) In a large bowl, whisk together mandarin orange liquid, vinegar, oil, and mustard. Add beetroot and drained oranges to the large bowl and toss to coat with a rubber spatula.

2) Season, to taste, with salt and freshly ground black pepper and serve.

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