Materials: peeler, aluminium foil, sieve, hand blender

1. Preheat the oven to 180 C.

2. Peel the beetroot with a peeler and place each beetroot on a piece of aluminium foil. Drizzle with olive oil and fold the foil closed. Place the packets on a baking tray and place in the centre of the preheated oven. Roast the beetroot in 30-40 minutes until tender.

3. Meanwhile, prepare the salad. Put 50 grams of raspberries in a sieve and press through the holes with the rounded side of a spoon so that the seeds remain. Collect the raspberry puree and with the sunflower oil, mustard and honey for the dressing. Season with freshly ground pepper.

4. Let the beetroot cool slightly and slice. Place the corn salad, beet slices, apple slices, goat cheese, remaining raspberries and spring onion rings on a plate and drizzle with the dressing.

Menu suggestion: delicious with toasted wholemeal bread with mayonnaise and steamed mackerel.

Note: Do not give honey to a child under 1 year yet.

Tip: Fancy a quick and light meal or lunch? Take pre-cooked beets, this way the salad will be on the table within 10 minutes.

Source: From little sprout to cool pear