6 medium-sized beetroots
2 cups rice wine vinegar
1½ cups white sugar
2 tablespoons fine salt
½ cup roasted walnuts, to serve
2 radishes, finely sliced, to serve
2 oranges, segmented, to serve
1 cup coriander leaves and stalks
1 cup flat-leafed parsley
1 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons vermouth vinegar
2 tablespoons white miso paste

Any leftover beetroot will store well in the fridge and has multiple other uses. Likewise with the chimichurri – it’s delicious as an accompaniment to steak.

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1.Place the beetroot into a large saucepan and cover with three times the amount of water.
2.Bring to a simmer and cook for 45-50 minutes until you can pierce easily with a small knife.
3.While the beetroot is cooking, make the pickling liquid: add the vinegar, sugar, salt and 1 litre of water to a saucepan and bring to a simmer.
4.Turn off straight away and leave aside to cool.
5.Once the beetroot is cooked, drain and leave to cool for 5 minutes for ease of handling.
6.Peel by rubbing the skins off under cold water from the tap (if you have gloves use them, to prevent your hands turning purple for 2-3 days).
7.Once the beetroot is cool, chop into a variety of shapes and sizes – some wedges, some circles, depending on how you want to present your salad.
8.Place the beetroot and the pickling liquid into a preserving jar or any vessel to let it infuse in the fridge overnight.
9.This beetroot will last up to 1-2 months in its pickling liquid in the fridge and is great in salads or even just as a snack.
10.For the chimichurri, place all the ingredients in a food processor and blend until well mixed.
11.Alternatively, chop all the herbs as finely as possible and add them to a mixing bowl then stir through the oil, mustard, vinegar and miso.
12.Place into the fridge to infuse and develop flavour.
13.The chimichurri will last up to 7 days in an airtight container.
14.Place the beetroot into a mixing bowl and fold through 3-4 tablespoons of miso chimichurri.
15.It should be nice and saucy and coat the beetroot well, so don’t be shy; if you need more then add it.
16.Season with a little salt and a few grinds of black pepper.
17.To serve, place the marinated beetroot on a large serving plate or side dish.
18.Garnish with the walnuts, sliced radishes and orange segments.

Recipes & food styling Hayden McMillan / Photography Amber Jayne-Bain

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