How to use Pickled Beetroot Slices

Sandwiches, wraps and burgers - Tasty combinations include beetroot, hummus and feta; mayonnaise, salami, beetroot and rocket; coleslaw or sauerkraut, ham and beetroot. Drain the slices in a sieve to prevent soggy sandwiches.

On the side - Arrange the slices on a serving plate. Drizzle with good quality olive oil. Scatter chopped fresh mint or parsley. Add crumbled feta and/or chopped hazelnuts for extra flavour and texture.

Lentil & Pickled Beetroot Salad - Cook ½ cup brown lentils until tender (or use 400g can). Cool then drain the lentils and tip into a serving bowl. Add ½ a thinly sliced red onion and generous handful chopped parsley. Make the dressing: 3 tablespoons balsamic vinegar, 1 heaped teaspoon each wholegrain mustard and honey, 4 tablespoons olive oil, pinch of salt and pepper. Pour the dressing over and toss. Cut 10-12 beetroot slices into bite-sized wedges, add to salad. Crumble over 100g feta and serve.