Oranges and cinnamon are a classic North African flavor combination. In recent years, I’ve replaced cinnamon with Chinese 5 Spice regularly. Cinnamon is still one of the primary flavors but also contains star anise, peppercorns, fennel seed and clove. I prefer the subtle spice and depth of flavor and almost always do a one for one swap.

• 3 medium yellow beets
• 1 medium red beet
• 2 blood oranges
• 3 sprigs mint
• 2 oz feta
• For the vinaigrette
• 2 T triple sec or any orange liquor
• 2 T red wine vinegar
• ¼ tsp salt
• ¾ tsp Chinese 5 spice
• ¼ C 1 T olive oil

1. Combine all the vinaigrette ingredients together in a mason jar and shake until well combined
2. Roast the beets until tender when pierced with a knife
3. Rub their skins off and allow to cool
4. Tip and tail the blood oranges and then cut the skin from the sides of the orange with a knife
5. Cut the orange into rounds or half moons
6. Slice the beets into wedges
7. Lay the beets onto a serving platter
8. Scatter the oranges over the beets
9. Sprinkle the whole lot with a pinch of salt
10. Top with crumbles of feta and torn mint leaves
11. Drizzle with the vinaigrette