2 medium beetroots (approx. 250g/9oz), peeled and grated
15g/½oz fresh dill
1 unwaxed lemon, juice and zest
2 small oranges, skin and pith removed, sliced into thin 0.5–1cm circles then quartered
salt and freshly ground black pepper
40²µÂ½´Ç³ú watercress
1 heaped tsp Dijon mustard
40g/½oz skin-on almonds, roughly chopped
1 tbsp rapeseed or olive oil
125²µ/4½´Ç³ú ricotta