Beetroot and Orange Salad

1 bunch beetroot with leaves, about 3 beets
2 oranges
1⁄2 red onion, finely sliced
1⁄2 cup walnuts, roughly chopped
100 g feta or goat’s cheese, crumbled
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
A small handful of mint leaves
Salt and pepper

Heat the oven to 200 C.

Twist the leaves off the beetroot as soon as the box is unpacked and keep them. Left attached, they draw the moisture out of the beets and both go limp.

Scrub the beets under the tap, trim the tails and wrap them in foil with a splash of water. Roast for 45-60 minutes, until a knife slides into the middle without resistance. Small beets are done at 45 minutes, larger ones take closer to an hour.

While they roast, toast the walnuts in a dry frying pan over medium heat for 3-4 minutes, shaking the pan so they colour evenly. Tip them onto a plate straight away, as they keep cooking in a hot pan and turn bitter.

Cool the beets until you can handle them, then slip the skins off with your thumbs. Cut into wedges and toss in a little of the dressing while still warm.

Wash the leaves well, as beetroot grows in sand and it hides in the stems. Shred them, blanch for 1 minute in salted boiling water, then drain and squeeze dry.

Whisk the vinegar, honey and mustard with a pinch of salt, then whisk in the oil. Stir the onion through and leave for 10 minutes to take the raw bite out of it.

Peel the oranges with a knife, cutting the pith away, then slice into rounds over the bowl so the juice runs into the dressing.

Layer the leaves, beetroot and orange on a platter. Spoon the dressing over and scatter with walnuts, cheese and mint.

Best at room temperature. The beets can be roasted two days ahead.

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