1.Preheat oven to 180°C. Wrap each beetroot in pieces of foil; place on an oven tray. Roast for 30 minutes or until tender. Stand for 15 minutes or until cooled slightly. Peel beetroots; cut in half.
2.Meanwhile, heat a grill plate (or barbecue or grill). Lightly spray chicken with oil; season. Cook for 4 minutes each side or until golden brown and just cooked through. Cover; rest for 5 minutes, then slice thickly.
3.Finely grate orange rind. Peel orange; use a small knife to cut orange crossways into thin slices. Place into a large bowl.
4.To make the dressing, combine juice with mustard, oil and seeds in a small jug; season.
5.Add beetroot, fennel and radicchio to bowl with orange slices; drizzle with dressing, toss gently to combine.
6.Top salad with chicken; sprinkle over nuts and rind.
You need two oranges for this recipe – one for the salad and one for the juice. You can substitute fresh baby beetroot with canned baby beets, or the chicken with pork fillet or salmon, if you like.Note