Cooking: Roast

Scrub the beetroot clean, lay in a single layer in a roasting tin, drizzle with oil, season with salt and pour in about 1cm of water. If you like, add flavourings, such as a cinnamon stick, strips of orange zest, some thyme sprigs. Cover tightly with foil – the tighter the better as this will speed up the cooking. Alternatively, wrap beetroots individually in foil. Roast at 190–200°C/Gas 5–6 until tender. This will take anything from 45 minutes to 2 hours, depending on your beetroot. They are done when they feel slightly soft when squeezed and are easily pierced with a knife. Rub off the skins with your hands while they’re still warm.