Beet salad with mint

Bunches of baby beetroot are readily available these days. If you are lucky enough to find some with tender young leaves, you’ll get two vegetables for the price of one. The leaves can be prepared like spinach.

Small beets marry well with a good Spanish sherry vinegar. Snip off the leaves and give the beetroot a quick wash then simmer in salted water until tender. Cool and slip off the skins and stalks. Place the beets in a single layer in a suitable dish and sprinkle with the vinegar and set aside until required. Turn occasionally.