Beetroot and dill salad

So pretty, so easy, so tasty!

• 500g or so of raw beetroot
• 20g fresh dill, finely chopped
• 1 tbsp baby capers, rinsed
• 1 tbsp sherry vinegar
• 2 tbsp olive oil
• Salt and pepper

1. Trim the stalks and roots about 3 inches from the body of the beetroot and scrub clean
2. Bring a big pan of salted water to the boil and pop the beetroots in
3. Simmer for 45 mins to an hour, depending how big the beetroots are. When cooked, they should be tender enough to slide a sharp knife into
4. Once cooked, drain the beetroots and leave to cool. Slide the skins off – deeply satisfying!
5. Cut the beetroot into little wedges, and sprinkle over the dill and capers. Dress with the oil and vinegar, season and toss together gently

You can add some crumbled feta on top, some toasted hazelnuts, or just have it as is.