Method:

Pickled beetroot

• Wash and trim the stems of beetroot then put in a pan and cover with cold water.
• Bring the water to the boil and then reduce the heat to simmer for 30 minutes, until the beetroot is tender to the tip of a knife.
• Drain and leave to cool slightly.
• When cool enough to handle, rub off the skins with your fingers.
• Cut each beetroot in half.
• Put the sugar, vinegar, salt, mustard seeds, coriander seeds, black peppercorns and chilli flakes into a pan.
• Bring mixture to the boil, stirring until the sugar dissolves, then remove from the heat.
• Pack the beetroot into a large (500ml) sterilised jar then pour over the hot pickling vinegar. Seal with a vinegar-proof lid.
• Leave to stand for 2 weeks before eating.

Beetroot salad

• Preheat the oven to 220°C.
• Lay a sheet of foil on a baking tray. Place the beetroots in the middle of the foil and cover with another sheet of foil.
• Crimp the edges all around to create a seal, leaving a 5cm opening.
• Pour 4 tablespoons cold water into the opening, then seal tightly.
• Transfer to the oven and cook for 1 hour.
• Remove from oven and open the foil carefully to allow the steam to escape.
• Leave to cool slightly, then unwrap the packet.
• When cool enough to handle, rub off the skins with your fingers.
• Slice the beetroot into a serving bowl and mix in the remaining ingredients.
• Pour over the dressing and season with salt and pepper.