Mini orange-glazed beets

Preheat the oven to 200°C/gas mark 6. Trim the beetroot, then toss in a bowl with the oil and the juice of half an orange. Zest and juice the other orange, setting it aside, then cut the remaining half orange into quarters and add it to the beetroot. Transfer the beetroot and orange quarters to a roasting tin, season, then roast in the oven for 1 hr. In a saucepan, mix together the reserved orange juice and zest, the sugar, brandy and vinegar. Simmer for 3 mins, while stirring. Bring to the boil and stir on a rolling boil to thicken, then pour over the beetroot and serve, garnished with parsley.

Serves 4 as a side 600g baby beetroots 2 oranges 2 tbsp rapeseed oil sea salt and black pepper 50g sugar 1 tbsp brandy 1 tbsp white wine vinegar flat-leaf parsley, to garnish