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Beetroot salad with Orange Dressing

Made using the Vegetable Spiralizer From: Lakeland SERVES 4

FOR THE SALAD
1½ tbsp sesame seeds
4 medium beetroot, peeled and trimmed
25g baby rocket leaves
FOR THE DRESSING
3 tbsp olive oil
Juice and zest of 1 medium orange
1 tsp wholegrain mustard
1 tbsp runny honey
Salt and black pepper

Heat a small non-stick frying pan and stir the sesame seeds over a medium heat for about a minute until they start to pop and turn golden. Set aside to cool.

Insert the spiralizer blade with the largest triangles and spiralize the beetroot. Place the beetroot in a large bowl and trim to the desired length with scissors.

Whisk the dressing ingredients in a small bowl and season. Add the rocket and three quarters of the sesame seeds to the beetroot, then pour the dressing over and toss gently.

Serve in a large dish sprinkled with the remaining toasted sesame seeds.

Tip: Wear rubber gloves when preparing beetroot to prevent the colour from staining your hands.