CANDIED BEETS & BUTTERMILK DRESSING
750g (1lb 10oz) golden or candy cane beetroot (or a mix of both) 50g (1¾oz) mixed seeds Extra-virgin olive oil ½tsp sweet smoked paprika Sea salt and black pepper 1 small knob of unsalted butter Zest and juice of 1 orange ¼tsp ground cinnamon 150g (5½oz) golden caster sugar 2 handfuls of salad leaves
For the buttermilk dressing
75ml (2½fl oz) buttermilk Juice of ½ a lemon ½ a bunch of mixed soft fresh herbs, such as chervil, tarragon and mint, leaves picked and chopped Clean the beetroot, then place in a large pan and cover with cold water. Bring to the boil, then cover, reduce to a simmer and cook for about 1 hour, until soft. Drain and set aside to cool. When cold enough to handle, peel off the skins and cut the beets into 3cm (1¼in) wedges.
Toss the seeds in a little olive oil with the paprika and a pinch of sea salt and black pepper, then toast them in a dry frying pan until golden. Remove from the pan and set aside.
Make the dressing by whisking the buttermilk with the lemon juice and a splash of olive oil. Season, stir in the herbs and set aside. Melt the butter in the pan you toasted the seeds in, and finely grate in the zest of the orange. Add a squeeze of orange juice, the cinnamon and sugar and a pinch of salt and pepper. Bring to the boil, then reduce the heat and simmer for around 10 minutes until sticky. Remove from the heat and toss through the beets.
Leave to cool slightly in the pan, then spread onto a platter. Toss the salad leaves with the dressing, scatter them over the beets and finish with seeds.