Forget the nasty crinkle-cut stuff drowning in vinegar from your school days. Fresh muddy bulbs of deep red beetroot are the business.
Boil whole bulbs (2 or 3 depending on how big you want your salad) for about an hour—don’t cut the stems or the colour will bleed out. Drain and let them cool and then peel and slice as thinly as you can. Scatter the beetroot slices on a big plate and crumble over fresh goats’ cheese. For the dressing mix a tablespoon of sour cream with half a tablespoon of red wine vinegar and a teaspoon of mustard (grain, Dijon or English – you choose). Season the dressing and drizzle it over the beetroot. Finish with a generous handful of roughly torn mint leaves and a few grinds on the pepper mill. YUM.