For six people:

1/2 pound of mixed leaves with a robust flavour like radiccio, endive, or frisee
2 large beet root
1 fennel bulb
2 blood oranges
2 tablespoons of olive oil
salt and pepper
sprouts and seeds (pumpkin, sunflower) to garnish (optional but nice)

Trim the leaves and the stem of the beet root so there is about an inch of both topping and tailing the beet root and then simmer the beets for anywhere between 30 minutes and an hour depending on their size.  A knife will go in easily when they are done.  Let them cool, skin them with your hands and chop them into chunks.  Alternatively, buy them cooked or canned (not pickled!) but these may be a bit mushy.

Slice the fennel into matchsticks.  Add them to the beets.

Peel the oranges and then skin off the membrane with a knife and section them.  Do all this skinning and sectioning over a bowl so you catch the juice.  Once you have the sections out, put them in the bowl with the other ingredients and squeese all the juice out of the “skeletons” of the oranges.  If you have no idea what I am talking about regrarding sectioning the oranges this way, just do it as you would a grapefruit (cut in half and dig out the sections), squeezing the orange halves to catch the juice.

Mix all the ingredients except the nuts and the sprouts together give them a good mix.  I find hands most useful for this.

Put the salad on 6 plates and garnish.

As an optional extra you may want to grill some goats cheese on a well oiled tray for 5 minutes or so and then add it.  Or just add it cold, in small bits to each plate as another garnish.

You can also add a dash (just a dash!) of soya sauce to the salad before you mix it up as that adds some nice zing.  However, if you do this, do not add any more salt.

Yum.