Preheat the oven to 220C/200C Fan/Gas 7.

Do not trim or chop the beetroots, just leave a little of the stalks on (to trap the colour and flavour inside) and wash off any dirt.

Place a large sheet of kitchen foil topped with a large sheet of baking paper on a baking tray.

Add the beetroots to the paper and drizzle over 2 tablespoons oil, 2 teaspoons salt, the red wine vinegar and 4 tablespoons water.

Wrap in the baking paper and kitchen foil to completely seal.

Roast for 1–1½ hours, or until tender enough to be skewered easily with a knife.

Open the parcel, leave them to cool down and then remove the skins – this is best done while still warm.

Reserve any cooking juices.

Cut the beetroots into bite-sized pieces and place in a large bowl.

Pour over any reserved cooking liquid.

Mix 3 tablespoons oil, 1 teaspoon salt, lemon juice and 2 teaspoons caster sugar in a small bowl.

Taste and add an extra teaspoon of sugar if needed.

Pour this dressing over the beetroots, cover with a tea towel and marinate for a few hours or ideally overnight.

Segment the oranges over a bowl to catch any juice.

Slice out each segment using a sharp knife.

Squeeze any juice from the leftover membranes into the bowl.

To assemble, transfer the beetroot mixture to a large serving bowl.

Pour in the orange juice and add the fennel shavings.

Add 2 tablespoons oil, 1 teaspoon salt and the mint leaves to the bowl.

Gently toss together.

Carefully mix in the orange segments as they break very easily and serve.