© David Loftus
beetroot, red apple and watercress salad
Beetroot can be eaten raw but it needs to be very finely sliced a mandolin is ideal.
Squeeze the lemon juice into a clean jam jar. Add three times the amount of extra virgin olive oil, season with salt and pepper, then screw the lid on and shake to emulsify.
Add the rocket, watercress, pea shoots, apples, beetroot and beetroot leaves, if you have them, to a large bowl. Drizzle over enough dressing to completely coat the ingredients, add the marjoram, toss again and serve.
1 small lemon
extra virgin olive oil
sea salt and freshly ground black pepper
1 bag of rocket, washed
a bunch of watercress
optional: a small handful of pea shoots
2 red apples, quartered, cored and finely sliced
2 small red beetroot and 2 small candy beetroot (or use all red if you cant find candy), scrubbed (not peeled) and very finely sliced (if you have leaves, reserve them)
a small bunch of fresh marjoram, leaves picked