Roasted beetroot, candied walnut and goat’s cheese salad

4-6 medium-sized purple beetroot, scrubbed and then trimmed

2-4 medium-sized heritage or candy beetroot, trimmed and peeled

Sea salt and black pepper

25g caster sugar

1 tsp butter

Pinch of chilli flakes (optional)

60g walnut halves

150g goat’s cheese, crumbled

6-8 mint leaves, shredded

A handful of lamb’s lettuce or watercress

Zest of 1⁄2 orange

For the dressing

2 tbsp walnut oil

1 tbsp extra-virgin olive oil

11⁄2 tbsp sherry vinegar or red wine vinegar

1 tsp Dijon mustard or horseradish

2 tsp runny honey

Zest and juice of ½ orange

Preheat the oven to 200°C/180°C fan/gas mark 6.

Place the purple beetroot in a roasting tin and add about a 6mm depth of water. Cover the tin with foil and roast for 40-50 minutes.

While the purple beetroot roasts, cut the heritage or candy beetroot into very thin slices, using a mandoline or sharp knife. Put into a bowl.

Whisk together the dressing ingredients. Lightly season and pour half over the thinly sliced raw beetroot. Marinate for 30 minutes.

When the purple beetroot is roasted, leave it to cool. Then, use your fingers to rub the skins from the beetroot before cutting into wedges.

Line a baking sheet with baking parchment. Place the sugar, butter and chilli flakes (if using) in a small non-stick frying pan and cook over a medium heat, stirring, until the butter and sugar have melted. Stir in the walnuts for a minute until the nuts are nicely coated. Pour out onto the lined baking sheet and use two forks to separate the nuts. Sprinkle with salt and leave to cool.

To serve, arrange the discs of beetroot on a plate then pile beetroot wedges on top. Scatter over the goat’s cheese, mint and walnuts, and top with salad leaves. Sprinkle over the orange zest, drizzle over the remaining dressing and season with salt and pepper.