Cut the beetroot into slices. Peel the orange, assemble it into wedges and cut the wedges in half with a sharp knife. Spread the beetroot slices with the orange slices on a plate in a fan shape. Peel the onion and chop finely. Clean and wash the spring onions and cut into fine rings. Mix orange juice (2 tablespoons), liquid honey (1 tablespoon), olive oil (1 tablespoon pepper from the mill (2 big pinches), onion cubes and spring onion rings into a vinaigrette and spread over the plate with beetroot and orange wedges Crumble and serve.