Beetroot and blood oranges

Nigel Slater recommends combining crimson beets and fiery blood oranges to add masses of flavour and a vivid dash of colour to your light lunch. He recommends baking the beetroot if you prefer: rub with a little oil, season, and wrap loosely in foil. Bake for an hour or so at 180C/gas mark 4 until tender. 

(Serves 2)

For the salad:
beetroots 500g, small ones
radishes 6
blood oranges 2
radicchio 1, medium sized

For the dressing:
blood orange 1
red wine vinegar 2 tbsp
grain mustard 1 tsp
capers 1 tsp
olive oil 4 tbsp
runny honey 1 tsp

Method:

Trim and scrub the beetroots, taking care not to tear their skins. Bring a deep pan of water to the boil, add the beetroots, lower the heat a little so the water simmers, then cook for about an hour. They are done when you can easily pierce the flesh with a skewer. Drain and leave to cool.

Cut the radishes in half lengthways and put them in a mixing bowl. Remove the peel from the oranges with a sharp knife, trimming away every bit of white pith, then slice the fruit into thin rounds. Add them to the radishes. Peel and thinly slice the beetroot and add them to the oranges.

Make the dressing: halve the orange and squeeze the juice into a bowl; stir in the wine vinegar, mustard, capers, and olive oil. Stir in the honey and season. Pour the dressing over the beetroot and oranges and leave for a good 10 minutes.

Pull the radicchio apart and wash the leaves. Shake them dry, then toss them lightly with the oranges and beetroots, and arrange them on a serving dish.