Beetroot, potato and red onion salad

Method

1. Heat the oven to 200°C/fan180°C/gas 6. Put the beetroot in a baking tray and toss with 2 tbsp of the olive oil, the caraway seeds and 1 tbsp dark brown sugar. Season, then roast for 35-40 minutes until tender and caramelised. Set aside to cool.
2. Meanwhile, bring a medium pan of water to the boil, then cook the potatoes for 12 minutes or until tender. Drain and cool.
3. Put the sliced onion in a bowl and cover with just-boiled water, then soak for 2 minutes. Drain, then return to the bowl and toss with a pinch of salt and the lemon juice. Set aside for 20 minutes or until the onion is bright pink.
4. Drain the liquid from the onion into a small jug, then whisk in the red wine vinegar, the extra pinch of sugar and the remaining 2 tbsp olive oil until emulsified. Season well.
5. Toss the cooled beetroot and potatoes in a large bowl with the dressing, then stir in the onion, lemon zest, raisins and parsley.