• 1.5 kg (3 lb) sweet/sharp apples, peeled and cut into slices or sections
• 2 red onions, peeled and in rings
• 3–4 slices fresh ginger, leave the skin
• 1 tsp cinnamon
• pinch nutmeg
• 2 tbsp mustard seeds
• 300 ml (10 fl oz/1¼ cups) raspberry vinegar, otherwise red wine vinegar
• 250 g (8 oz/1 cup) sugar
• 3 kg (6½ lb) parboiled beetroot (beet), in slices or sections

• 500 g (1 lb) beetroot (beet) salad
• approx. 200 g (7 oz/1½ cups) ash covered goat’s cheese,
• 150 g (5 oz/4 cups) rocket (arugula) salad, mesclun, or a mixture thereof

In a large pan bring all ingredients, except the beetroot, to a boil and simmer for 5 minutes. Season with salt and freshly ground pepper. Add the beetroot. Stir until the beetroot is heated but be careful not to break the apples and the beetroot. Transfer the salad to four clean 1-litre (4-cup) jars or eight 500-ml (2-cup) preserving jars. Sterilise for 20 minutes. Leave to cool and store in the refrigerator until used. You can also make this salad without preserving it, but in that case, leave all ingredients to infuse (a little over an hour should be sufficient).

Serve a nice helping of preserved salad with fresh green salad, adding approx. 3 slices of goat’s cheese per serving. Trickle olive oil on the salad immediately before serving.