There are some great fresh beetroot in the shops at the moment, UK-grown. I’ve been trying out a few recipes, and found this one in ‘Full Throttle’ by the two Fat Ladies.
- Raw beetroot
- Olive oil
- Salt and pepper
- Fresh mint
- Sour cream
- Put the beetroot into a roasting tin, coat with olive oil and season with salt and pepper, much as you would do for baked potatoes.
- Bake in a hot oven 200C for at least one hour, until they are tender when pierced with a knife.
- Split open and serve with sour cream and chopped mint.