Started with the dressing by bringing 3 tablespoons of port, 1tblspoon of red wine vinegar, 2 tablespoons of mustard, 1 tablespoon of sugar and a finely chopped shallot to the boil, for 2 mins.
When it was cooled again we added some fresh thyme leaves, pepper and salt and whisked in some olive oil.
Boiled the beetroots for 45 mins and the peas for 4 mins. Diced the beetroots and half a Granny Smith. Mixed beetroot, apple and dressing.
Served as shown, with some goat's cheese on top. Nice for a summer lunch...
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