Take four pink beets (golden and candy-striped also work well), cut off the stems and leaves and set aside. Scrub the beets under cold water to remove any dirt. Place in a pot and cover with water. Bring to a boil, reduce down to a simmer and continue cooking for around 25 minutes, or until the beets are easily pierced with a fork.

Strain and run under cold water to rub off the skin. Cut into rings or wedges and place in a bowl. Drizzle with olive oil, and lemon juice and season with salt.

Serve alongside a large dollop of fresh goat’s cheese curds (drizzled with olive oil and sprinkled with nigella seeds), and mustard greens (seasoned with olive oil, lemon juice and sea salt).

Optional: if the stems are quite fresh, chop and fry for a few minutes in olive oil with a finely chopped clove of garlic before adding to the plate.