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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.