I’m not normally a style over substance or presentation over taste kind of person, but this salad really caught my eye before seeing the recipe (which is here). On reading the ingredients, I was torn between two places. On the one hand, I had a bunch of beetroots I wanted to use and was intrigued with the use of raw Jerusalem Artichoke. On the other hand, my old nemesis, pickled red cabbage, was in the mix (I’m not sure I’ve ever fully recovered from eating pretty much a jar of Hayward’s Pickled Red Cabbage as a kid, particularly as the subsequent consequence was a rather vivid technicolour yawn).

Obviously, I managed to overcome any doubts I had, as per the above photo. Perhaps surprisingly, the lightly pickled red cabbage was one of the nicest parts of the dish, along with the beetroot mixed with yoghurt. I wasn’t sure about the artichoke and thought that slicing it thinner might remove some of the starchiness that I felt tainted the overall taste. However, on making it a second time, the thinner slicing didn’t seem to have that much impact on improving it. I think that probably, adding a bit of oil & lemon juice between layers as well as on top would raise the taste & texture to match the rather beautiful look.