Peel the beetroot with a potato peeler. Drizzle with honey and seal in a parcel of foil. Bake in the oven at 160C/325F/Gas3 for 40 minutes then cut into matchsticks.
Discard the very outer leaves of the cabbage, wash and shred the remainder. Julienne the courgette.
To make the dressing: whisk together the oil, vinegar, lime zest, mustard, garlic and seasoning. Add a squeeze of lime juice, then taste, adding more juice if required.
Steam the cabbage for 1 minute, add the courgette and steam for a further minute. Remove the vegetables from the steamer, put in a large warm bowl and dress.
Sit in a warm place until ready to serve.
Dress the beetroot separately, lightly mix into the other vegetables and serve.
1 medium raw beetroot
1 tsp honey
1/2 red cabbage
1 small courgette (optional)
4 tbsp olive oil
1 tbsp cider vinegar
grated zest of 1/2 lime
1 tsp wholegrain mustard
2 cloves garlic
salt and pepper
Juice of half a lime