Serves 4

4 medium Red Dog beets, left whole in their skins
2 tsp caraway seeds
2 oranges
Olive oil
1/2 lb. Red Dog raab and/or purple sprouting broccoli
2-3 handfuls cooked petit green lentils
Salt and pepper

Preheat oven to 400°. Wrap each beet in foil. Place in a baking dish and roast until tender. This can take 30-40 minutes for small beets, about an hour for medium ones, and longer for large ones. Test by inserting a sharp knife. Remove from the oven, leave until just cool enough to handle, then rub off the skins. Cut into wedges.

Zest half of one orange, then peel them and cut out the segments, removing any pith, using a sharp knife over a bowl to catch any juice. Squeeze the rest of the pulp over the bowl to release any remaining juice.

In a pan of boiling water, cook the purple sprouting broccoli for 3 minutes until tender. Drain, refresh in cold water, then drain again.

Add the caraway seeds to a large dry pan. Heat gently for a minute, until you can smell them. Add a good glug of olive oil and the orange juice and zest. Warm gently, then toss in the beetroot, orange, purple sprouting broccoli and lentils. Season well and stir to combine. Serve on a platter.