Watercress, Beetroot & Orange Salad - Ainsley Harriott

Ingredients

• 450g (1lb) raw beetroot, washed and dried, with the tops removed
• 3 large oranges
• 1 teaspoon white wine vinegar
• 100g (4oz) watercress, woody stems removed
• 1 small red onion, thinly sliced into rings
• sea salt and freshly ground black pepper
• 4 tablespoons extra virgin olive oil