Ainsley Harriott served up a tasty roasted beetroot with candied walnut and goat’s cheese salad on Ainsley’s Good Mood Food.

The ingredients: 4–6 medium-sized purple beetroot, scrubbed and trimmed, 2–4 medium-sized heritage or rainbow beetroot, trimmed and peeled, 25g caster sugar, 1 tsp butter, a pinch of chilli flakes (optional), 60g walnut halves, toasted, 150g goat’s cheese, crumbled, 6–8 mint leaves, shredded, a handful of lamb’s lettuce or watercress, zest of ½ orange, flaky sea salt and freshly ground black pepper.

For the Dressing: 2 tbsp walnut oil, 1 tbsp extra-virgin olive oil, 1½ tbsp sherry vinegar or red wine vinegar, 1 tsp Dijon mustard or horseradish, 2 tsp runny honey, zest and juice of ½ orange.

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food: 100 easy, comforting meals (including all the recipes from the major ITV series) available from Amazon now.