Cold Borscht

Method

1. Scrub 150 g of beetroot without peeling it, leaving the root and a short stub of stalk intact so it does not bleed. Put it in a small saucepan, cover well with cold salted water, bring to the boil and simmer, covered, for 40–50 minutes, until the tip of a knife slides into the centre with no resistance. Drain, run under cold water and slip off the skin with your fingers, then chill until cold.
2. Lower 1 egg into simmering water and cook for 9 minutes for a firm yolk. Drain, cool in cold water for 5 minutes, peel and set aside in the fridge.
3. Coarsely grate the cold beetroot on the large holes of a box grater into a mixing bowl. Cut 60 g of cucumber into 5 mm dice, slice 30 g of radishes into thin rounds, slice 1 spring onion finely including the green, and chop 2 tbsp of dill.