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1
Heat the oven to 200 °C. Wrap each beetroot individually in foil, sealing the parcel completely, so the beet steams inside its own moisture and cooks evenly to the centre rather than drying and tightening on the outside. Place on a baking tray and roast for one hour, testing with a skewer through the centre of the largest beetroot — it should pass through without resistance.
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2
Remove the parcels from the oven and allow the beetroot to cool just enough to handle. While still warm, unwrap each beet and rub the skin away with a cloth or paper — it releases within 30 seconds, because the steam trapped inside the foil has loosened it completely.
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3
In a small bowl, whisk together the orange juice, olive oil, garlic, ground cumin, and cinnamon until the oil and juice come together into a loose, fragrant dressing — neither spice should dominate the bright citrus note. Add the orange-blossom water last and whisk once more, keeping it to exactly one teaspoon so its floral character lifts the dressing without turning it perfumed and heavy.
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4
Pour the dressing over the warm beetroot and turn gently to coat, taking care not to break the rounds. Season with sea salt, then taste: the salad is ready when the sweet-earthiness of the beet, the acid-sweetness of the orange, and the floral lift of the blossom water are each present and in balance — no single element overwhelming the others.
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5
Arrange on a serving plate and tear the fresh mint leaves over the top immediately before bringing to the table, so the leaves look freshly placed rather than wilted. The salad is served at room temperature.