- 250g/9oz raw beetroot, preferably mixed varieties and colours, such as white, golden and red
- 250g/9oz asparagus
- handful silver sorrel leaves, or green sorrel leaves if unavailable
- 150-200g/5½-7oz goats' cheese, broken into small nuggets, preferably from Woolsery
- 2-3 pickled walnuts, chopped into small cubes
- salt and freshly ground black pepper
- 1 tbsp cider vinegar
- 3 tbsp cold-pressed rapeseed oil
- salt and freshly ground black pepper
- Cook the beetroot in their skins in boiling salted water for about an hour or until tender. (If using different colours, cook them separately.) Drain and leave to cool; then rub off the skins (you may wish to wear gloves while doing this to keep your hands from staining).
- Cut off the woody ends from the asparagus. Cook the spears in boiling salted water for 5-6 minutes or until tender. Drain and leave to cool.
- Cut the beetroots into bite-sized pieces (a mixture of slices and wedges). Cut the asparagus spears in half.
- Make the dressing by whisking the cider vinegar and rapeseed oil with salt and freshly ground black pepper to taste.
- To serve, carefully arrange the beetroot and asparagus on plates with the sorrel leaves, then scatter the goats' cheese and pickled walnuts over the top. Drizzle over the dressing just before serving.