Beetroot weather

I love raw beetroot. Marijke told me last year about a salad she'd made using raw beetroot and my eyes widened slightly in an, Ugh? way...But it's yummy: very crunchy, sweet, with a slightly bitter aftertaste, which I like. I use it often for bagna cauda, and also in raw vegetable salads, like this one.

1 beet, peeled and sliced into thick matchsticks (you just slice the whole beet, then stack half the slices on top of each other and cut through them, then the other half. Quick)

1/2 apple, with skin, thinly sliced

small bunch flatleaf parsley

1 shallot

EV olive oil, lemon juice, salt pepper

Wash and dry the parsley and pick the stems off, put leaves in the bottom of a bowl. Add the apple slices, then the beet matchsticks, then the very thinly sliced shallot. Dribble a tablespoon or less of olive oil over, sprinkle some salt, crack some pepper and squeeze half a lemon over everything. Walnuts and/or goats' cheese would be nice additions.