Beetroot, red apple & watercress salad

Beetroot can be eaten raw but it needs to be very finely sliced –
a mandolin is ideal.

Squeeze the lemon juice into a clean jam jar. Add three times the amount of extra virgin olive oil, season with salt and pepper, then screw the lid on and shake to emulsify.
Ingredients

1 small lemon

extra virgin olive oil

sea salt

freshly ground black pepper

1 bag rocket, washed

1 bunch watercress

1 small handful pea shoots, optional

2 red apples, quartered, cored and finely sliced

2 small beetroot, scrubbed (not peeled) and very finely sliced (if you have leaves, reserve them)

2 small candy beetroot, (or use all red if you can't find candy) scrubbed (not peeled) and very finely sliced (if you have leaves, reserve them)

1 small bunch fresh marjoram, leaves picked

http://www.jamieoliver.com/recipes/vegetables-recipes/beetroot-red-apple-and-watercress-salad/#L72PBCyrvkRZZ0d9.97