Wash beetroot, try not to damage skins. Cut away leaves, leaving 3 cm stem (this stops the beetroot bleeding). Place beetroot into a saucepan and cover with cold water. Bring to the boil, reduce heat then simmer until tender about 3/4 to 1 hour. When cooked, drain and cool under cold running water then slip away the skins. Slice beets and place in a shallow bowl. Sprinkle over the sugar and vinegar then season with salt, freshly milled pepper and a tiny pinch nutmeg.
Serve immediately as a first course.