This is a mix of earthiness and zing, like a chunky version of one of those juice-bar specials. If you think life is too short to roast a beetroot, use two 250g vacuum packs of ready-cooked instead – but not the sort in vinegar.

Serves 4

3 large uncooked beetroots
3 blood oranges
A splash of sherry vinegar
Salt and pepper
Extra-virgin olive oil
1 tbsp chopped red onion or shallot
A small handful of mint leaves

Preheat the oven to 200C/400F/Gas Mark 6. Chop the stems off the beetroot, leaving 2cm at the top of each. Wrap the beetroots individually in foil, leaving the stems sticking out – this stops the juice bleeding out in the oven. Place on a baking tray and bake in the oven for 1½-2 hours, until soft enough to be pierced with the tip of a knife. Leave to cool, then rub off the skins. Cut into slices or chunks and throw into a salad bowl.

Cut the top and bottom from the blood oranges and place on a chopping board. Using a sharp knife, slice off the peel in downward strips, being careful to remove the pith as well. Now, holding the orange in your hand like a tennis ball over a small bowl to catch the juice, carefully slice inside the papery membranes to release the segments. Add these to the beetroot slices.

Using your hands, squeeze the juice from the membranes into the small bowl with the juice. Add a splash of sherry vinegar, salt and pepper, and a good glug of olive oil. Toss this into the beetroot and orange, adding the onion or shallot and a small handful of shredded mint leaves before serving.

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