Every day is a salad day: a beet & carrot ming

I never ate beetroot growing up - hated the stuff. It was always cooked, over-vinegared, served in chunky lumps, and such a shocking colour. It was simply too upfront and assertive.

Ironically, I can't get enough of it now. I've learnt that it's infinitely better raw; juiced to drink, or taken as a soup, otherwise grated as a main salad ingredient. I adore the stuff.

Here, I've just added carrots, cucumber and parsley with a simple lemon juice and olive oil dressing. The garnish is avocado. Actually, I made the salad three days ago: it's a bonus that this is a well-tempered recipe so you can make a batch ahead of time and it won't spoil.