Peel the beetroot with a potato peeler. Drizzle with honey and seal in a parcel of foil. Bake in the oven at 160C/325F/Gas3 for 40 minutes then cut into matchsticks.
Discard the very outer leaves of the cabbage, wash and shred the remainder.
Julienne the courgette.
To make the dressing: whisk together the oil, vinegar, lime zest, mustard, garlic and seasoning. Add a squeeze of lime juice, then taste, adding more juice if required.
Steam the cabbage for 1 minute, add the courgette and steam for a further minute. Remove the vegetables from the steamer and put in a large warm bowl and dress. Sit in a warm place until ready to serve
Dress the beetroot separately and then lightly mix into the other vegetables and serve.
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