Roasted Jersey Beetroot Salad with Orange and Pistachios

Preheat oven to 200°C (180°C fan/Gas Mark 6).

Wrap the beetroot in foil and roast in the preheated oven for 30-45 minutes, or until tender. Let cool slightly, then peel and cut into wedges.

Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain and set aside to cool slightly. Halve or quarter if large.

While the beetroot is roasting, prepare the orange segments. Cut the peel and pith off the remaining orange. Working over a bowl to catch the juice, segment the orange by slicing between the membranes to release each segment.

Make the citrus vinaigrette: In a small bowl, whisk together the olive oil, orange juice, lemon juice, Jersey milk, Dijon mustard, and honey. Season with salt and pepper to taste.

In a large bowl, combine the roasted beetroot wedges, boiled Jersey Royal potatoes, orange segments, mixed salad leaves, and chopped pistachios.

Drizzle the citrus vinaigrette over the salad and toss gently to combine. Serve immediately.