Chop the root and leaves off the beetroot, leaving about 2 cm of the leaf stalks to prevent bleeding.

Wash and simmer in boiling water for about 20 minutes until soft.

Drain the beetroot, peel the skin off and and cut into segments.

Add the asparagus to some boiling water and cook for about 5 minutes until deep green.

Drain the asparagus and arrange the spears on a plate.

Add the beetroot segments to the plate.

Chop the spring onions into small pieces and scatter over the beetroot.

Sprinkle the flaked almonds over the top.

In a jug mix together the rape seed oil, balsamic vinegar and mustard.

Pour some of the dressing over the salad.