What may look like a pretty light pink beetroot, is actually a scarlet turnip. I had never heard of such a thing until it arrived in my weekly organic fruit and vegetable box. Lucky I checked the list. 

Naturally I had to go down the journey of learning how to use this thing, and the best way seemed to be raw. I tried it raw – quite bitter! I then tried it with butter and sea salt (like the French do with a radish) – didn’t quite like that either. 

But as I saw the fennel in the box, I knew these two would be a great combo for a raw slaw type salad. Allowing both of these vegetables to marinate in some acid (lemon juice) and olive oil with a sprinkle of salt is perfect for neutralising those bitter and pungent tastes. Add a touch of sweetness – I chose the gala apples that came in my box, and a little crunch – I had Brazil nuts on hand, and you have yourself a seriously refreshing, crunchy and punchy side salad. 

My favourite way to serve these sorts of salads is alongside heavier meats or very creamy dishes, as it really balances the richness, and aids digestion. You could also add a ball of burrata or some grilled halloumi to this for a delicious appetiser.