4 medium raw beetroots (around 350g in total)
1 small red onion, thinly sliced
3 tbsp sherry vinegar
4 tbsp olive oil, plus a little extra to finish
½ tsp caster sugar
1-3 tsp savoury chilli sauce or paste (Tabasco or Mexican Cholula hot sauce, for instance)
1 tsp salt
Freshly ground black pepper
2 medium avocados, peeled and thinly sliced
10g coriander leaves
10g mint leaves
20g pea shoots (or, failing that, lamb's lettuce)
150g broad beans, blanched, refreshed and skinned (or frozen soya beans, quickly blanched and refreshed)