1. Wash the beets gently, making sure that you don’t tear the skins, then place in a pan of warm water, bring to the boil, reduce the heat and simmer until tender – around 20-30 minutes. Once cooled, remove the skins, and slice.

2. Arrange the sliced beetroot, apple and leaves on a platter or four serving plates. Tear the salmon into wide strips and arrange on top.

3. Using a fork, whisk together the reserved 1 tbsp vinegar, olive oil, honey, mustard and chopped dill. Spoon the dressing over the salad, scatter over a few extra sprigs of dill and grind over some black pepper to serve.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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