From soon-to-be-published book, To Life, Healthy Jewish Food, which is packed with healthy Jewish recipes from Judi Rose and Dr Jacky Rose who say: "Beetroot, like most dark red and purple vegetables, is packed with anthocyanins, potent antioxidants that help combat cell damage. It’s also brilliant for lowering blood pressure and helping circulation, good for detox, and may help reduce the risk of cancer." VP

• To make the orange vinaigrette, put the vinegar, oil and seasonings into a screw top jar. Zest and juice the small orange, add to the jar and shake well. 
• Cut a slice off the top and bottom of the large oranges then remove the peel and white pith with a small sharp knife. Slice the oranges thinly, adding any loose juice to your dressing. 
• Slice the cooked beetroot. 
• Trim and peel the raw beetroots then slice them as thinly as you can, ideally paper-thin and definitely no more than 2 or 3 mm (1/8”) thick, easiest using a mandoline slicer.
• Arrange the beetroot and oranges on a serving platter then pour over half the vinaigrette. The carpaccio can now be refrigerated, covered, for up to 2 hours.
• Just before serving, add the watercress, rocket, or pea shoots and drizzle with the rest of the dressing.