We all have a dish in our repertoire that we never change, right? Grilled chicken breast, classic salad dressing and the same cake every Saturday. It’s not a bad thing, it often means we have found a really good recipe, but sometimes it means we’re in a cooking rut. I tried beetroot for the first time at 14 and it was mainly because I was anaemic. My grandma knew it was a vegetable full of iron, so she would cook it for me, slice, season and add a drizzle of olive oil just for me. So this is the way I have always prepared them, and I love them this way. But in the interest of trying something new I added texture to my beloved beetroot, and I was so pleased with the result. As we are a lactose free household this recipe works well for us, but some crumbled feta on top would be an amazing addition. Beetroot and apple salad with walnuts 2 beetroots, cooked 1 apple 100g walnuts 1 shallot 1 tbsp chopped parsley 3 tbsp olive oil 1 tbsp balsamic vinegar 1tsp whole grain mustard 1 tsp honey Salt and pepper to season Method: 1. Grate