Start from the beets. Remove top and bottom, wash, salt, and a drizzle of olive oil. Wrap with an aluminum foil. Let it roast for 15 minutes at 390F/ 200C. 

Cut broccoli into florets. Add water to the bottom of a pan. Let it boil, add salt, and throw in the broccoli for 7 – 8 minutes. Alternatively, roast broccoli in a separate baking tray for 20 minutes until fork tender.

In a bowl cut very finely spring onions, scallions, or chives. Add salt and pepper and let it rest. Squeeze in half a blood orange. Taste. If you prefer it sweeter (or you’re cooking for friends) squeeze more juice. Mix until combined into a thicker texture.

Add the beets and the finely chopped parsley. Then, add the broccoli. You will want to mix gently. 

Once combined, transfer the salad into the shallow bowl. Add the segmented orange on top. Not only does it look very decorative, but it also gives the salad freshness and flavor.