Beetroot and onion in ume vinegar dressing

Once the beets are roasted, this earthy, tangy salad comes together quickly. Ume vinegar can be found at Asian grocery stores.

Serves 4–6

340g small to medium red beetroot

1 small red onion

2 tbs ume (umeboshi, or plum) vinegar

1 tsp sesame seeds, preferably raw/ unhulled

1 tsp fresh lemon juice

1 tbs extra-virgin olive oil

Preheat the oven to 200°C.

Trim the beetroot ends. Wrap each beet in just enough aluminium foil to cover with one layer.

Place directly on the middle oven rack and roast for 45 minutes to 1 hour or just until tender.

The beets are ready when they are easy to pierce with the tip of a sharp knife.

Let cool, which may take up to an hour.

Unwrap the beets; loosen and discard their skins under cool running water. If the beets are small, cut them into small wedges. If they are mediumsized, cut them into 3cm cubes. Transfer the beets to a mixing bowl.

Cut the onion in half from top to bottom. Cut each half lengthways into thin slices.

Transfer the onion to the bowl with the beets.

Add the ume vinegar to the bowl, toss well and let sit for 10 minutes.

Meanwhile, toast the sesame seeds in a small skillet over medium heat for a few minutes, tossing occasionally, until they darken a shade and smell fragrant. Let cool.

Whisk together the lemon juice and the oil in a large liquid measuring cup until emulsified, then pour over the beets and onions, tossing to coat.

To serve, spoon on to plates and sprinkle the sesame seeds over each portion.