Beetroot & orange salad
Divide the lettuce leaves evenly among four small serving plates.
Holding the oranges over a bowl, remove all the pith and zest. Cut the flesh into segments. Squeeze any juice from the membranes into the bowl, then discard them.
Pile the beetroot in the centre of the lettuce leaves with the orange segments surrounding them.
Add the orange juice to the bowl with the vinegar. Season with salt and pepper. Spoon the dressing over the beetroot, and serve.