Roasted beetroot salad with orange, chives and tarragon

Cut both ends off the orange to expose the flesh, cut away all the skin around it, then cut each segment free just behind the membranes to get skinless quarters.

Press the remaining core with two forks to collect the juice.

Cut the chives very, very thinly; cut the tarragon very small and pluck a few fresh leaves for the plate.

Toss the peeled, quartered roasted beetroot with almost half a tablespoon of apple cider vinegar, the same amount of orange juice and a little olive oil; leave to infuse lightly until plating.

Drain the beetroot in a little sieve and stack it inside a food ring as the base.

Add the orange quarters with tweezers, a bit of pepper, the chives and tarragon.

Finish with a light drizzle of olive oil and a little orange juice around the plate; walnut or hazelnut oil would be better.