Baby beetroot and orange salad

INGREDIENTS

2 bunches baby beetroot

60g baby beetroot leaves or rocket

1 orange

1 tablespoon red wine vinegar

3 tablespoons extra-virgin olive oil

sea salt and freshly ground black pepper

1 small handful dill, chopped

125g crème fraîche

METHOD

Trim the ends off the beetroot. Pick the small leaves, wash and combine with the other leaves.

Bring a large saucepan of salted water to the boil. Cook the unpeeled beetroot for 20–25 minutes, or until tender. Drain and set aside, until they are cool enough to handle.

Wearing food-handling gloves, to prevent staining your hands, rub the skins off the beetroot. Cut into wedges and place in a medium-sized bowl.

Finely grate the zest of the orange into a small bowl.

Trim the ends off the orange and using a small sharp knife, cut off the peel and pith. Segment the orange and add the segments to the beetroot. Squeeze the remaining orange pulp over the bowl with the zest, to catch the juice.

Add the vinegar to the orange juice and zest and gradually whisk in the oil. Season with salt and pepper. Pour over the beetroot and orange, add the dill and toss to combine.

To serve, top with crème fraîche and freshly ground black pepper.

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