Scrub the beets clean and trim them, then, on a mandolin (use the guard!), finely slice them about 1mm thick and place in a large bowl – it’s a good idea to wear gloves for this. Drizzle with the balsamic vinegar, add 1 tablespoon of oil and a good pinch of sea salt, then squeeze over half the lemon juice. Toss together until every sliver is well coated – this will flavour and tenderize the beetroot.

To make your dressing, whisk the mustard, Worcestershire sauce and yoghurt with the remaining lemon juice and 4 tablespoons of oil, then taste, season to perfection and pour into a jar or jug.

Arrange the beets over a large serving platter and sprinkle over the rocket. From a height, drizzle the dressing over the top, serving any extra on the side.With some warm crusty bread, good goat’s cheese and a glass of wine, it’s pure happiness.

Mix it up: There are some amazing heirloom beets around these days – white, yellow, candy striped – and they’re fantastic in this recipe. All I would suggest is swapping out the balsamic vinegar for a quality herb vinegar so you can enjoy the colours without it all getting dark.

CALORIES 184kcal FAT 15.9g SAT FAT 2.3g PROTEIN 2.3g CARBS 8.2g SUGARS 7.5g SALT 1.8g FIBRE 1.2g