Beetroot carpaccio with roasted lemon

This is no ordinary salad. The salt transforms both the beets and lemon here – the former are given a kind of soft cure and the latter salted, sugared and roasted to bring a whole new sherbety flavour to this sour fruit. When selecting beetroot for this, choose vegetables that feel firm under the skin. Unwaxed lemons are especially important here as you are eating the whole fruit. To make this into a more substantial meal, serve with cooked grains and griddled slices of halloumi.