• Preheat oven to 200°C. Wash beetroot and leave some water on their skins. Place in an oven proof dish, cover with tin foil and roast until beetroot are tender when pierced with a knife (about an hour). Leave to cool before pealing.
• Meanwhile, using a sharp knife, cut all peel and white pith from all oranges then discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and regular orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
• Cut beetroots into small squares. Strain citrus juices and reserve. Layer beetroot and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Peel and cut an apple into small pieces then add to the salad. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavours to meld.
• Garnish salad with mint or Lovage leaves.

Let us know how you get on!