- 700g heirloom tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 500g cooked beetroot, cut into chunks
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 1 red onion, quartered, then sliced
- 2 tbsp wholegrain mustard
- 5 tbsp red wine vinegar
- 2 tbsp Pimm’s
- 2 tbsp clear honey
- 2 raw beetroots, very thinly sliced (on a mandolin if you have one)
Leave the smallest tomatoes whole, and halve or cut the bigger ones into chunks. Tip into a bowl with the cooked beetroot and the onion. Whisk together the mustard, vinegar, Pimm’s and honey with some seasoning. Pour it over the tomatoes and beetroot and toss together to coat. Keep in the fridge until ready to serve, stirring occasionally to marinate everything evenly.
When ready to serve, arrange the raw beetroot slices over a large platter or plate with a lip. Tip the beetroot and tomatoes with all their juices on top, add a little more seasoning and serve.