Trying to be efficient and save money we are going to the greengrocers once a week and the butcher and fishmongers once a month. It is working really well and pushes us to try new vegetables and recipes. When we went this week they had some gorgeous local golden beetroots. I have had lightly pickled veg in restaurant’s but I have never had a go myself. It was so easy and really delicious with the contrasting textures and flavours. Be warned though I had the kitchen back door open as it stank of vinegar when it was reducing. It really is worth the smell and effort though.

Ingredients (serves 2)

• 3 golden beetroots
• small bad of baby salad leaves
• handful of walnuts, roughly chopped
• parmesan shavings
• 150ml cider vinegar
• salt and pepper
• drizzle of olive oil
• 1 tsp zaatar or your favourite dried herbs

Directions

1. Pre heat oven to 200 degrees (fan). Rub the beetroot with olive oil and season with salt and pepper. Place in a sheet of foil and scrunch up the sides so they are covered. Bake in the oven for one hour.
2. While the beetroot is baking, add the cider vinegar to a saucepan. Bring to the boil and keep boiling until 2 thirds of the liquid has evaporated, mine took 7 minutes. Leave to cool.
3. Once beetroot is cooked and  is cool enough to handle, peel off the skins. Slice half the beetroot in 1/2 cm rounds and cube the other half. Place the rounds in the reduced vinegar and spoon over so covered. Leave for 30 minute’s then flip and pickle for another 30 minutes.
4. Put the cubed squash in a bowl and sprinkle over your chosen seasoning, mix lightly to coat.
5. To assemble the salad, add the salad leaves, walnuts and parmesan to the cubed beetroot and lightly toss to combine. Share between two serving bowls and top with the pickled beetroot.