Beet and orange salad with red wine vinaigrette

Peel the orange to the flesh ('avif', as transcribed): cut off both ends, then cut the skin away following the shape of the fruit.

Halve the orange and cut out the white membrane in the center with two small cuts.

Cut the orange halves into slices about a quarter inch thick and set aside on a plate.

Trim the ends off the beets and peel them; slice to the same quarter-inch thickness. Wear gloves to avoid red hands.

Plate by alternating slices of orange and beet.

Vinaigrette: mix the vinegar with salt and freshly ground pepper, then whisk in the oil.

Dress the salad ('then freeze all the salad', as transcribed) and add a little fresh herb.