Instructions

1. Preheat the oven to 200°C (400°F) Gas 6.
2. Trim the beetroot stalks, but leave about 2.5 cm on the top. Cut the beetroot into 2 cm thick wedges, toss in 2 teaspoons of olive oil and season with salt and pepper. Place on a roasting tray and roast for 30–40 minutes until blistered and a sharp knife slides into the flesh with ease. Remove and toss with the balsamic vinegar while still hot.
3. Bring the quinoa to a boil in just under double its quantity of salted water. The moment it comes to the boil, reduce the heat to low and place the lid on top. Cook for about 12 minutes until all the water has been absorbed. Turn off the heat, remove the lid and let any remaining water evaporate. Remove to a wide plate or tray and leave to cool.
4. Place the fennel and cumin seeds in a dry frying pan over a medium heat for a few minutes until aromatic. Turn the heat off.
5. Grate the zest of one orange and set aside. Then, cut the top and bottom off both oranges, just down to the flesh, then place the oranges on their ends, cut-side down, and carefully, following the shape of the orange, cut the skin off in strips from top to bottom, removing all the pith. Then segment the oranges by cutting the flesh away from the membrane. Reserve the juice that has come out during preparation.
6. In a large bowl, combine the quinoa with the chopped herbs, spices, orange zest and lemon zest and season to taste with salt and pepper. Add in most of the beetroot and orange segments (and reserved juice) and a little extra virgin olive oil. Combine and serve at room temperature with the remaining beetroot and orange segments on top and a few fresh mint leaves sprinkled over.