(serves 2 as a main)

  • 4 medium raw beetroots (around 350g in total)
  • 1 small red onion, thinly sliced
  • 3 tbsp sherry or other good quality vinegar
  • 4 tbsp olive oil, plus a little extra to finish
  • ½ tsp caster sugar
  • 1-3 tsp savoury chilli sauce or paste
  • 1 tsp salt
  • Freshly ground black pepper
  • 2 medium avocados, peeled and thinly sliced
  • Large handful coriander leaves
  • Large handful mint leaves
  • 1 cup snow pea shoots,
  • 1 butter lettuce or 1 cup spinach leaves
  • 150g broad beans, blanched, refreshed and skinned (frozen is fine).
  • 1 tbsn toasted sunflower seeds or pepitas

Peel the beetroots and slice them very thinly, around 2-3mm thick. (If your beets are large, halve them after peeling, then cut into slices.) Put the beetroot in a pot with plenty of boiling water and simmer for three to five minutes, until semi-cooked; it should still be crunchy. Drain and put in a large bowl.

Add the red onion, vinegar, oil, sugar, chilli sauce, salt and pepper to the beetroot bowl and toss everything together gently – your hands are the best tool for this. Leave to one side for 10-15 minutes, then taste and see if you want to add more sugar, salt or vinegar.

When you’re ready to serve, spread half the beetroot mixture on a large platter or in a shallow bowl. Top with half the avocado, coriander, mint, pea shoots and broad beans. Add the rest of the beetroot and arrange the remaining ingredients on top. Drizzle with a little oil and serve.

(Adapted from an Yotam Ottolenghi recipe).