100g/4oz cooked beets, preferably not in vinegar
2 tbsp mayonnaise
4 spring onions
1 fresh medium baguette
1 small bag arugula leaves or watercress
150g/5oz creamy mature cheddar cheese, coarsely grated
flaked sea salt and freshly ground black pepper
1. Place half of the beetroot in a small food processor with the mayonnaise and blitz until smooth and a vibrant pink colour. Chop the spring onions and remaining beetroot as big or small as you want and stir into the mayonnaise.
2. Split the baguette in half and fill with the rocket or watercress, cheddar and beetroot mayonnaise. Season with salt and pepper before cutting in two and eating.