Pickled Beetroot and Orange Salad

Instructions

• Place each variety of beetroot in a separate saucepan, covered in cold water.
• Bring to the boil, cook until tender and set aside to cool slightly.
• Rub off the skins (wearing disposable gloves with the regular beetroot to avoid staining) and place the beetroots in a separate glass jars, slicing them if necessary. Add the spices and bay leaves.
• Bring the sugar and vinegar and one cup of water to the boil in a small saucepan.
• Pour over the beetroot (they should be covered), seal, set aside to cool, then refrigerate.
• For the vinaigrette, whisk together horseradish, dijon and honey. Drizzle in olive oil, whisking continuously, until combined. Season with salt and pepper.
• To serve, thinly slice two of each beetroot variety and toss with orange, watercress, rocket, celery leaves and red onion.
• Pile onto a serving plate. Season with salt and pepper, sprinkle with pistachio and dress with vinaigrette.