Scrub the Beetroot and slice off the bit close to the root. Slice each one into 5 or 6 pieces, and pile them up in their original shape – and put them in a foil parcel with a couple of tablespoons of vinegar – Red Wine Vinegar is good, but any will do!  Sprinkle them with salt before you seal the foil parcel; try and give them a bit of space so them have plenty of room for steam

Give them an hour or so at 200˚c or until you can poke a fork through them relatively easily….

Meanwhile, plate up your Watercress, sliced Red Onion, and Cucumber… Add the Beetroot when it has cooled – and sprinkle chopped Dill over the whole salad.  This is good with a squeeze of Lemon Juice and a drizzle of Oil – but you could also dress this with a Mustard and Red Wine Vinegar Dressing…

Great with a piece of white fish or grilled chicken….