Beetroot salad with pickled stems

• beetroot↗500g bunch whole g
• olive oil↗45ml ml
• white wine vinegar↗200ml ml
• sugar↗30g g
• coriander seeds↗2 tsp
• horseradish sauce2 tbsp
• sour cream↗150ml ml
• honey↗2 tsp
• lemon↗1

  juiced

• wholegrain mustard↗1 tbsp
• mint↗5

  leaves gathered and finely chopped

• lentils2 x 250g pouch g
• smoked fish

  for serving (optional)

Step-by-step instructions

1. 1

   Remove the stems and leaves from the beetroot and place them in a bowl of cold water. Wash them well to remove dirt, drain and rinse again. Then set them to dry. Wash the whole beetroot, grate it thoroughly to remove dirt. Pat dry, then place in the centre of a square of foil, season, brush with 1 tbsp oil and wrap. Cook in an air‑fryer at 200 °C for 50 min or in an oven at 220 °C/200 °C fan/gas 7, until a sharp knife pierces it easily. Set aside to cool before thinly slicing.

2. 2

   Meanwhile, pour the vinegar, sugar and coriander seeds into a saucepan with 1 tsp salt. Bring to a gentle boil, then remove from heat. Add the beet stems, leaving the leaves. Stir and set to marinate for at least 30 min. Mix the horseradish sauce, sour cream, 1 tsp honey and a splash of lemon juice. Season, adding more horseradish to taste. Keep in the refrigerator until serving.

3. 3

   Place the mustard in a large bowl, add the remaining lemon juice, honey, mint and remaining oil. Whisk and season, then add the lentils and beet leaves. Roughly chop some of the pickled beet stems before adding them. Spread the lentil mixture on a tray, top with beetroot, fish if using, and horseradish sauce for serving.