Scrub well; boil with roots and tops intact till tender. Dense fleshed beetroot can take a while to cook depending on the size. When tender drain and immediately plunge into cold water till cool enough to peel. Remember to wear rubber gloves to peel; this is best done from the cooking pan placed in the sink. Discard the skin then carefully lift the peeled beet into a clean container to avoid pink splashes!

Serves 4

Mix the carrots, beetroot, orange and seeds in a bowl then shake the dressing ingredients in a jar with a tight fitting lid. Pour over the bowl, toss to mix and serve.

Makes 20cm square tin

Heat the oven to 180C (160C fan), 350F, Gas 4. Oil and line the cake tin. Melt chocolate and butter over hot water. Puree beetroot and whisk in the eggs. Add the mixes to the dry ingredients. Stir to make a soft pouring consistency. If it is too thick stir in a little milk. Pour into the cake tin and bake 25 to 30 minutes in the middle of the oven till risen, firm and the point of a skewer inserted in the middle comes out cleanly. Stand for 10 minutes before removing from the tin.