Spiced beetroot and bacon salad

Cut the beets into thin wedges, set aside.

Slice the carrots into into thin strips, then put them in a pan of cold water. Bring to the boil then rinse with cold water and set aside.

Mix the orange juice with the zest, ginger, sugar, cinnamon and vinegar. Heat a little oil in a frying or griddle pan and cook on each side for 2-3 minutes until golden. Set these aside (but keep warm).

Add the orange mixture to the pan and cook for a minute or so until you get a sticky sauce. Add the beetroot and carrot strips. Cook for a couple of minutes, while stirring.

Put 2 handful of salad leaves on two serving plates. Divide the beetroot and carrot mixture between the plates, add the bacon slices and pour over the cooking juices. Serve immediately.