1. With the tip of a small sharp knife, prick the potatoes and beetroot all over, place in the

microwave and cook on 'high' for 3 minutes. Turn over the veg and repeat.

2. Wrap each beetroot separately in tin foil and place on a baking tray. Rub the potatoes well

with the oil, salt and pepper and put on the tray with the beetroot. Pop in the oven for about

30-40 minutes until tender, turning over halfway through cooking.

(If you don't have a microwave, just cook in a conventional oven for an hour).

3. Put all the dressing ingredients into a clean jam jar, screw on the lid and shake until well

combined.

4. Unwrap the beetroot and when just cool enough to handle hold each beet in a couple of

layers of kitchen paper and gently pinch off the skins. Cut each into 6 or 8 pieces and arrange

on two plates with two slices of meat, some salad and a potato which has been split and served

with a knob of butter and a grind of black pepper. 

5. Dress the beetroot and salad with some of the orange dressing just before serving.

Nutritional content , listed ingredients only

Kcals –445

Fat –25.2

Protein- 15.3

Sugar-7.9

Salt-1.4

Carb- 41.8