Springbok Loin and Carrot Chips

Served with a cheerful beetroot and citrus salad.

5–6 beetroots 2 cups water 2 cups orange juice ¾ cup sugar ½ cup apple cider vinegar salt and freshly ground black pepper 100ml umami vinaigrette canola oil 2–3 large carrots, thinly sliced 400g springbok loin 2–3 citrus fruit, thinly sliced