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Beetroot and Clementine Salad

This colourful and seasonal salad recipe is easy to adapt for more or fewer guests.

Serves 4

Hands-on time: 20 minutes, plus cooling

Cooking time: about 40 minutes

2 medium/large fresh, raw beetroots

3 garlic cloves, unpeeled

2 clementines

100g (3½oz) lamb’s lettuce

25g (1oz) pumpkin seeds

75–100g (3–3½oz) Stilton cheese, crumbled

FOR THE DRESSING

1½ tsp wholegrain mustard

1½ tsp runny honey

2 tsp balsamic vinegar

3 tbsp extra-virgin olive oil

Per serving 322 cals, 13g protein, 25g fat (10g saturates), 12g carbs (10g total sugars), 4g fibre

1. Preheat the oven to 200°C (180°C fan) mark 6. Wrap the beetroots individually in foil and put in a small roasting tin. Wrap the garlic cloves together in foil and add to the tin. Roast in the oven for 40 minutes or until you can easily push a knife through the biggest beetroot. Set aside to cool completely.

2. Peel the clementines and remove as much white pith as you can. Slice the fruit into rings (cutting across the segments). If you like, pull these apart into smaller bits.

3. When the foil packages are cool enough to handle (and wearing latex/vinyl gloves so you don’t stain your hands), peel the beetroots and cut into wedges. Next, squeeze the softened garlic out of their skins into a small jug.

4. To make the dressing, whisk the mustard, honey and vinegar into the garlic. Whisk in the oil and check the seasoning, adding salt and pepper to taste.

5. To serve, divide the lamb’s lettuce, beetroot wedges, pumpkin seeds and clementine pieces among four plates (or serve on a large platter). Crumble over the Stilton, then drizzle over the dressing and serve.

GET AHEAD

Prepare to the end of step 4 up to a day ahead. Keep the beetroots, clementines and dressing covered separately in the fridge. Complete the recipe to serve.