Grating vegetables allows us to not only eat more of them, but also to prepare decorative, colourful cold platters. Hard vegetables, like carrots, celeriac, beetroot, cauliflower, broccoli, peppers and parsnip, are the best suited to this technique. Most of them must first be scraped or peeled, and then grated. We use a kitchen grater for this but watch your fingers, as some graters are quite sharp. There are different sizes of grating slots, producing finer to coarser shreds, from flakes to thin slices. Grated vegetables can keep for several days. Sprinkle a generous amount of lemon juice on the grated vegetables, put them in an airtight container and keep them in the refrigerator.