September's veg box star BEETROOT

With bold colour, delicate sweetness and earthy notes, this veg isn't just for pickling - try showcasing it in a tangy dressing

- SAMUEL GOLDSMITH

Beetroot carpaccio

SERVES 4 as a starter PREP 15 mins plus at least 20 mins marinating

NO COOK EASY V

3 beetroot, scrubbed

1 lemon, zested and juiced

2 tbsp olive oil

1 tbsp cider vinegar

2 tsp honey

1 tsp Dijon mustard large handful of rocket

50g goat’s cheese (optional)

20g walnuts, roughly chopped

1 Trim away the ends of the beetroot then, using a mandoline or sharp knife, thinly slice into discs. Tip into a bowl and drizzle over half the lemon juice, half the olive oil and 1 tsp of the cider vinegar, then season well. Toss or mix together, cover with a clean tea towel and leave to marinate for 20 mins-1 hr.

2 Make a dressing by combining the remaining lemon juice, olive oil, cider vinegar, honey and the Dijon mustard with a good pinch of salt and freshly ground black pepper.