The key to this colourful dish is to boil all the vegetables separately, in order to respect their different cooking times. For an authentic finishing touch, use a really good quality sea salt.
This tried and tested recipe will serve 8 portions as a starter or main course.
8 baby carrots, trimmed
4 baby turnips, trimmed
4 baby beets, trimmed
A handful of mixed salad leaves (rocket and spinach leaves work best I find)
1 small red onion, very thinly sliced
Thinly sliced raw beetroot, parsnip, and/or a squash variety
Black currants, red currants, blueberries, and/or raspberries, for garnish
Edible flowers, for garnish (most supermarkets sell these now, but why not forage your own!)
Fresh chervil, parsley, and coriander leaves, for garnish
Good quality sea salt
For the Sweet and Sour Sauce;
2 tablespoons of fresh lime juice
4 teaspoons of runny honey
2 tablespoons of olive oil
Slat and pepper to season
For the vegetables. Bring large pot of salted water to a boil. Add the carrots, and cook 5 to 6 minutes, or until tender enough to pierce with tip of knife. Remove with a slotted spoon, and set aside.
Add the turnips to the pot, and cook 8 to 10 minutes, or until tender. Remove with slotted spoon, and set aside.
Add the baby beetroots to the pot, and cook for 10 to 15 minutes, or until tender and drain.
When cool enough to handle, peel the beets, turnips, and carrots, if necessary. Cool to room temperature. Cut the beets and turnips into quarters, and set aside.
To make the Sweet and Sour Sauce. Blend lime juice and honey in blender until smooth. With the blender still running, add the oil in steady stream until the sauce thickens and turns opaque, like mayonnaise. Season with salt and pepper.
To serve. Spread a large circle of Sweet and Sour Sauce on each plate. Arrange the carrots, quartered turnips, and quartered beets in shape of a five on a dice (2 items on top, 2 on the bottom, 1 in the centre).
Arrange the leaves, red onion, and raw beetroot slices around the vegetables on the plate.
Garnish with the berries, edible flowers, and herbs, and season with sea salt immediately before serving.