Beet, orange, and black olive salad

5 small or 2 large beets
2 oranges
1 treviso (red chicory) or endive or whatever bitter leaf
1/2 small red onion, thinly sliced
3 tbsp parlsey
5 tbsp black olives, pitted and halved. (book says Greek wrinkly ones.)
3 tbsp grapeseed oil
1 tsp orange flower water (or orange juice? I don't know)
1 1/2 tsp red wine vinegar

Boil beets for 1-2 hours or until a knife goes in smoothly. Cool. Cut into small bits similar to like half the size of an orange segment.
Segment the oranges. Chop them in a couple pieces.
Cut the chicory into 1/2 inch slices.
Combine everything.

Source: Plenty by Yotam Ottolenghi