Ingredients

• 2-3 Mixed beetroot (golden, purple or striped), finely sliced
• Cider Vinegar
• Water
• 1 tbsp Olive Oil
• Half tbsp chopped fennel fronds, or dill/parsley
• Pinch sea salt & pepper

Method

1. Lay the beetroot slices in a bowl and marinade in a mixture of half cider vinegar, half water, so that the slices are fully covered. Leave for 20 mins.
2. Drain the beetroot, reserving 1-2 tbsp of the liquid for the dressing
3. Arrange beetroot on a plate, garnish with the herbs, and drizzle with olive oil and the reserved liquid

Top tips

You can make the same salad with coarse grated beetroot (raw)