Barbecue beetroot, bitter leaves and orange

Colourful and tasty, this is a salad I could live on, celebrating as it does all the best of late autumn: sweet beetroots, tangy and juicy oranges, with bitter and crisp salad. A true gift from nature. Serve with the Nordic autumn soup and flatbreads with olive oil.

SERVES 8

FOR THE VEGETABLES 8 whole small beetroot 1 head of treviso or radicchio 1 bunch of puntarelle (optional, if you can find it) 3 organic oranges FOR THE DRESSING 3tbsp blackcurrant vinegar or balsamic vinegar 1tbsp finely grated organic orange zest (from the oranges above) 2tsp honey 2tbsp extra virgin olive oil Sea salt flakes and freshly ground black pepper

1 Get a barbecue going, then wait until it’s burned down and the coals are glowing and pale.

2 For the vegetables, scrub the skin of the beetroot; the skins are going to stay on. Place on the barbecue and cook for 30min, turning now and again.

3 Grill the heads of treviso and puntarelle (if using) whole, turning to grill all sides. If any one head of leaves is particularly bulky, halve it lengthways to aid the cooking. Once cooked, remove and slice the heads.

4 To prepare the oranges, first zest and set aside for the dressing. Cut a slice from the top and bottom of each, until you can see the segments. Now place on a worktop and slice off the skin and white pith, working from top to bottom, following the curve of the fruit and rotating the orange to remove it all. Slice the oranges into wheels, then halve or quarter each wheel.

5 In a small bowl, whisk all the ingredients for the dressing until emulsified, then season to taste.

6 Cut the beetroot into thin wedges or slices (keep the skins on) and mix with the oranges, grilled leaves and dressing. Serve on a platter.