Beetroot, blood orange and fennel salad

Method

1. Preheat the oven to 220C/200C Fan/Gas 7.

2. Do not trim or chop the beetroots, just leave a little of the stalks on (to trap the colour and flavour inside) and wash off any dirt.

3. Place a large sheet of kitchen foil topped with a large sheet of baking paper on a baking tray. Add the beetroots to the paper and drizzle over 2 tablespoons oil, 2 teaspoons salt, the red wine vinegar and 4 tablespoons water. Wrap in the baking paper and kitchen foil to completely seal.

4. Roast for 1–1½ hours, or until tender enough to be skewered easily with a knife. Small beetroots may only take 1 hour but larger ones may take 1½ hours. Open the parcel, leave them to cool down and then remove the skins – this is best done while still warm. Reserve any cooking juices. Remove the beetroot skins with your fingers, using a paring knife on any stubborn bits (wear gloves if you are worried about your hands being stained by the beetroot juices).

5. Cut the beetroots into bite-sized pieces and place in a large bowl. Pour over any reserved cooking liquid. Mix 3 tablespoons oil, 1 teaspoon salt, lemon juice and 2 teaspoons caster sugar in a small bowl. Taste and add an extra teaspoon of sugar if needed. Pour this dressing over the beetroots, cover with a tea towel and marinate for a few hours or ideally overnight.

6. Segment the oranges over a bowl to catch any juice. Slice out each segment using a sharp knife (watch the how-to video for tips). Squeeze any juice from the leftover membranes into the bowl. Set the juice aside.

7. To assemble, transfer the beetroot mixture to a large serving bowl. Pour in the orange juice and add the fennel shavings.

8. Add 2 tablespoons oil, 1 teaspoon salt and the mint leaves to the bowl. Gently toss together. Carefully mix in the orange segments as they break very easily and serve.