Beetroot, orange and thyme salad

Method

1. Put the beetroot in a large pan and pour over cold water to cover. Bring to the boil over a medium heat and cook the beetroot for 1 hour or until tender, then drain and put under cold running water until cool. Slice very thinly and arrange on a large platter.
2. Slice the oranges into rounds and remove any pips with the point of a sharp knife. Layer the oranges on top of the beetroot, then sprinkle over the thyme or basil. Use a potato peeler to cut the carrots into thin ribbons, then scatter on top.
3. Mix the orange zest and juice, 4 tbsp of the olive oil, the mustard and mustard seeds to make a dressing. Season to taste – it may need a little more oil too – then drizzle over the platter. Leave to stand for 1-2 minutes, then serve.