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This is a pleasant mixture of contrasting tastes and textures: soft, earthy-flavoured beetroot, crunchy sweet apple and salty celery.

SERVES 4–6

350g (12oz) cooked beetroot – with or without skin, but with no added vinegar

2 sweet eating apples

1 heart of celery

cider vinegar vinaigrette

a few sprigs of watercress

50g (2oz) shelled walnuts, chopped

If the beetroot still has its skin on, peel it off and rinse the beetroot under the tap. Cut into chunky dice and place in a bowl.

Peel, core and dice the apples. Slice the celery and add both to the bowl.

Mix the salad, adding enough vinaigrette to make it glossy. Put into a salad bowl, serving dish or divide between individual plates, adding a few sprigs of watercress and sprinkling with chopped walnuts.