Beetroot, orange & horseradish salad recipe

Ingredients

• 1 bunch each purple and golden beetroot/beets, scrubbed, skins left on
• 2–3 candy beetroot, scrubbed, skins left on
• 2½ tbsp olive oil
• 1 tbsp butter
• 3 blood oranges, peeled and sliced into rounds
• 7 oz (200 g) baby spinach
• ½ bunch fresh chives, halved
• 2 tbsp (20 g) pumpkin seeds, toasted (optional)

• 2 tbsp creamed horseradish
• 3½ tbsp (50 ml) buttermilk
• sea salt and freshly ground black pepper
• pinch of fresh thyme, to garnish

1. Preheat the oven to 180°C (350°F) Gas 4.
2. Place the beetroots/beets in a roasting pan and fill with 1 cm/⅜ inch of hot water. Drizzle with 1½ tbsp of the oil and season with salt and pepper. Cover the pan with foil and roast in the preheated oven for 45–50 minutes, turning occasionally, until tender. The cooking time will vary depending on the size of the vegetables. Peel and chop the beets into quarters and set aside.
3. Meanwhile, warm the remaining 1 tbsp olive oil and the butter in a saucepan over a medium-high heat.
4. Add the blood orange slices and cook for 1–2 minutes on each side until caramelized, then remove and set aside. Add the spinach to the pan, season with salt and pepper and allow to gently wilt.
5. Place the wilted spinach and blood oranges on a platter, then top with the roasted beetroot/beet quarters, chives and pumpkin seeds/pepitas (if using).
6. To make the dressing, in a small bowl, mix the creamed horseradish with the buttermilk and season with salt and pepper. Sprinkle with thyme to garnish. This dressing works equally well on the salad and as a condiment with the beef.