Raw beetroot salad Serves 4 Ingredients 2 golf-ball-size very fresh beetroots 2 medium fresh carrots 1 head of fennel 2 tbsp olive oil 1 tbsp red wine vinegar a few sprigs of parsley leaves 1 tbsp of toasted hazelnuts 20g of fresh horseradish, peeled Wash and peel the beetroots and carrots. Slice them very thinly using a very sharp knife or a mandolin if you have one. It’s nice to have rounds of beetroot but if you can’t get a whole beetroot to slice thinly with a knife cut it in half first and make semi circles. Cut the carrots diagonally. Cut the fennel bulb in half, discard the tough outer part, then cut off and discard the stalks but keep any little leafy bits. Thinly slice the bulb into half rings. Mix the carrot, fennel and beetroot together in a salad bowl and dress with salt and pepper, olive oil and vinegar Add the parsley, roughly chopped, and the fennel leaves if you have them. Pile the raw vegetables on a plate, sprinkle with the hazelnuts then finely grate a little of the horseradish root over the top.