Little compares with the flavour of freshly cooked beetroot, whose combination of subtle sweetness and deep earthiness is perhaps only matched by its nutritional benefits, which include huge quantities of vitamins A and C, iron, folic acid and more besides.

If you need further persuasion to try this week's refreshing recipe, turn the page.

Salt-baked beetroot, feta, watermelon and pine nut salad

Serves 4

1kg rock salt

1kg large red beetroots

50g pine nuts

Half a small ripe watermelon

250g feta

100ml extra virgin olive oil

30ml balsamic vinegar

Set the oven to 160C/gas mark 2.5.

Start by baking the beetroots in salt. Half-fill a deep roasting tray with the rock salt, place the beetroots on top then add more salt until they are well covered. Place the tray in the oven and cook for 45 minutes. Check the beetroots are cooked by piercing them with a knife - they should be soft. Leave the beetroots to cool in the tray for 30 minutes before removing them from the salt.

To remove the skin, wrap a clean cloth around each beetroot and rub it - the skin should come away easily. Place the beetroots to one side and keep them warm.

Turn the temperature of the oven up to 190C/gas mark 5. Place the pine nuts on a baking tray and roast them in the oven for 5 minutes or until golden brown.

Peel the watermelon with a serrated knife and break it into bite-sized pieces. Break the feta into similarly sized chunks and neatly arrange the feta and watermelon on a large serving plate.

Cut the warm beetroots into pieces and place them on the serving plate. Top with the pine nuts, season lightly with salt then and dress with the balsamic vinegar and olive oil. Serve immediately.