Beetroot and lardo salad

Let's just start with the only truth there is about cooking: there's really not much one needs to do if the ingredient is of the highest quality and a star in its own right. And this dish, which I prepared after returning from Paris, is living proof of that.

It all started with a baked beetroot – a rare thing to get hold of (sadly, I haven't found it anywhere in Lyon), but such a treasure. Beetroot baked in its skin has an absolutely divine, more concentrated flavour and a wonderfully dense texture. Of course, you can use a boiled one, but it will never be the same. Never ever

And then, just as with that glorious beetroot, everything else must be of the very best quality: Lardo di Colonnata, capers in brine, and the finest Grenoble walnuts (preferably still in their shells and cracked just before serving, as that's when they taste their best).

Recipe for one person

1 large beetroot, peeled and torn into pieces
3 walnuts, shelled
1 tsp capers
1 tbsp mild extra virgin olive oil
5–6 small slices of lardo
smoked salt, if you have it, or simple sea salt
freshly ground black pepper

Arrange the beetroot on a plate and top with the walnuts, capers, olive oil, lardo, salt and pepper. Serve. Simple as that. With a light red wine and fresh bread.