Place the beetroot in a pot with the cider vinegar and the teaspoon of salt. Cover with cold water, bring to the boil, cover and cook for 30–40 minutes. They’re ready when you can insert a thin sharp knife into their centres. Leave to cool in the liquid, then remove and peel by rubbing the skin off with your fingers, or use a peeler or sharp knife if they’re stubborn. (It’s advisable to wear gloves for this, as otherwise the beetroot will stain your hands.) Slice really thinly with a mandolin grater or sharp knife and mix with the white balsamic vinegar.
Hold the artichokes horizontally by their stem and slice down through the leaves leaving about
Run a sharp knife around the outside off the pomegranate just cutting the skin, then twisting it very hard to break it in half. This avoids cutting into the sour body and fibres, which will taint the seeds. Turn the halves inside out by pushing hard with your thumb, then break the seeds away from the body. Do this over a bowl as the juice will dribble out and you don’t want to stain your clothes. Once all the seeds and juice are removed, make sure no pith is attached, and put to one side.
Bring a pot of salted water to the boil and add the asparagus. Boil for 1–2 minutes depending on size, drain and refresh in iced water, then drain again.
Arrange some asparagus on a plate and place the artichoke slices on top. Scatter over the purslane and then sit the beetroot on that. Scatter over the pomegranate seeds and their juice, place the nasturtium leaves on top, then drizzle with the vinegar from the beetroot and the olive oil.
© 2005 Peter Gordon. All rights reserved.