Serves 4-6

Though they take longer than carrots, depending on their size, it's easy to cook beetroot at home - avoid using the pre-cooked ones - and to make the salad look even more striking, look in farmers' markets for coloured and striped beetroots, the crop of revived old varieties.

12-15 small baby beets, preferably with some of the tops left on.

for the dressing

The juice and finely grated zest of 1 orange
A squeeze of lemon juice
1/2tsp clear honey
50ml extra virgin olive oil
2tbsp chopped chives
Sea salt and black pepper

Wash the beets well and place in a pan. Cover with cold water and bring to the boil. Simmer for 15-20 minutes, depending on size. The beets are ready when tender if pierced with a skewer. Drain and allow to cool. Once cold, slip off the skins and roots, and either cut into quarters or leave whole. Arrange in a serving dish.

Mix the dressing ingredients together, taste and correct the seasoning. Pour the dressing over the beets and serve.