Place the durum wheat in the salted water, cover and simmer over a low heat for approx. 10 mins. until soft, drain.
Combine the oil and vinegar in a large bowl, season with salt. Add the durum wheat.
Grate a little zest from one clementine into the durum wheat. Peel the clementines, divide into segments, add to the durum wheat along with the beetroot and baby spinach, mix.