Warm Salad of red cabbage and roasted beetroot

Ingredients

• 1 medium raw beetroot
• 1 tsp honey
• ¼ red cabbage
• 1 small or ½ large courgette (optional)
• 4 tbsp olive oil
• 1 tbsp cider vinegar
• grated zest of ½ lime
• 1 tsp wholegrain mustard
• 2 cloves garlic
• salt and pepper
• ½ lime, juice only

Method

Peel the beetroot with a potato peeler. Drizzle with honey and seal in a parcel of foil. Bake in the oven at 160C/325F/Gas3 for 40 minutes then cut into matchsticks. Discard the very outer leaves of the cabbage, wash and shred the remainder. Julienne the courgette. To make the dressing: whisk together the oil, vinegar, lime zest, mustard, garlic and seasoning. Add a squeeze of lime juice, then taste, adding more juice if required. Steam the cabbage for 1 minute, add the courgette and steam for a further minute. Remove the vegetables from the steamer, put in a large warm bowl and dress. Sit in a warm place until ready to serve. Dress the beetroot separately, lightly mix into the other vegetables and serve.