2 medium beets, cooked and cut into small cubes 2 oranges, peeled and cut into slices or wedges Chopped fresh mint leaves (optional, for garnish) For the sauce: 2 tablespoons of lemon juice 1 tablespoon olive oil Pinch of salt and pepper to taste 1 teaspoon honey or natural sweetener (optional) Photograph the salad arranged on a flat plate or bowl, highlighting the vibrant colors of the beetroot and orange. Try arranging orange slices on top of the beets for a more attractive presentation. A neutral background and natural lighting will enhance the colors of the salad. | Anything