Serves 4


  • 1/2 a small red onion, sliced very finely
  • 2-3 tbsp white wine vinegar, I love moscatel vinegar
  • 4 medium sized beetroot, washed very throughly but skin left on
  • 2-3 tbsp cold pressed rapeseed oil
  • a few coriander leaves
  • salt and black pepper


  1. Place the sliced onion in a small bowl and tip over the vinegar, this not only tempers the strong flavour but also helps the onion look turn sugary pink too.
  2. Now slice the beetroot as wafer thin as you can, a mandoline is the ideal tool but a very sharp knife and plenty of patience will do just fine.
  3. Lay the beetroot slices out on a platter. Sprinkle over the onion and the vinegar. Drizzle over the rapeseed oil, toss on the coriander and season well.