Nigel Slater’s recipes for beetroot and pomegranate salad, and rice pudding and damson sauce

Embrace the change in season with a dreamy rice pudding and a piquantly autumn salad

The tail end of a long summer, and one of my favourite points in the year for food shopping. The last of the damsons sit in a cardboard punnet on the table alongside the green leaves of bunches of beetroot. The purple plums are destined for both breakfast treat and as a sauce for chilled rice pudding; the beetroot is for a late-summer salad.

Those deep maroon roots, a solidly reassuring presence in the fridge, are most welcome at my table when their sweetness is tempered by vinegar, citrus fruit or sharp-as-a-knife dairy, such as labneh, yoghurt or feta cheese. In tune with the crossover from summer to autumn, I made a dressing with honey and grapefruit juice and tossed the cooked beets with pomegranate, fat segments of pink grapefruit and a handful of pumpkin seeds. The salad sat comfortably next to a wooden board of thin-sliced gravadlax.

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