1) Toss the beetroot and onion in a bowl with balsamic vinegar and olive oil, season, and leave to stand for 1 hour.
2) Peel oranges and cut into rounds. On a large, flat serving plate, alternate slices of beetroot, orange and onion, then pour over macerating liquid from mixing bowl.
3) Sprinkle thyme leaves, flower petals, caper berries and mint leaves over salad and finish with a good grind of black pepper.
The Sunday Times Cook by Alison Hearfield / Image Toby Murphy