Warm spinach, shallot and baby beetroot salad recipe

Preheat the oven to 190°C/fan170°C/ gas 5. Toss the shallots with half the oil and a sprinkling of sea salt in a roasting tin and roast for 30 minutes.

Meanwhile, put the beetroots into a saucepan of cold salted water and bring to the boil. Simmer for 15 minutes or until just cooked, then drain and pop out of their skins.

After 30 minutes, add the garlic to the roasting shallots, drizzle with the remaining tablespoon of oil and roast for a further 10 minutes. Add the beetroots and walnuts, toss to coat in the oil and roast until the garlic is golden – a further 5-10 minutes.

Put the spinach in a large salad bowl and scatter with the fennel.

To make the dressing, crush the peppercorns and 1/4 teaspoon of salt, and mix in the vinegar. Whisk in the olive oil a little at a time.

Spoon the shallots, garlic, walnuts and beetroots onto the spinach and fennel, and pour over the dressing. Add the beetroot leaves, toss everything well and serve warm.