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1 Place the purple beetroot, sugar, vinegar, water, peppercorns and bay leaves in a small saucepan and bring to the boil. I find it’s not necessary to dissolve the sugar beforehand, but you can if you want. Stir occasionally and simmer gently until the beetroot is just tender (usually 20–30 minutes, depending on the size). Drain and allow to cool. If you’re not going to eat the beetroot right away, or are making extra for another meal, refrigerate in the sauce; the flavour improves the more it stands.
2 Pour boiling water over the striped beetroot slices and leave for 5 minutes. Drain and mix immediately with the lemon juice, olive oil and dill. Season to taste with salt and pepper.
3 Assemble
