Pick over the leaves and discard any that are too old.

Remove the lower stalk from the leaves and reserve.

Wash the leaves well to remove any grit, dry the leaves in a tea towel or salad spinner and then shred finely.

Wash the reserved stalks and dry with a tea towel. Chop the stalks, keeping them separate from the leaves.

Finely chop the shallot and the garlic.

Heat the olive oil in a large frying pan or wok, over a medium heat.

Add the shallot, garlic and beetroot stalks and saute until tender.

Add the leaves to the pan, season with salt and pepper, and put the lid on the pan. Continue to cook until the leaves are soft and wilted.

Add the blood orange vinegar and stir to combine.

Check seasoning and serve hot.