Beet it!


Beetroot, so often a pickled memory from childhood, is in season at the moment and when roasted makes for a lovely side dish: sweet and earthy and without the mildest hint of vinegary tang. When roasting a beetroot I like to cover them in parsley, thyme flowers (which bloom at the height of beetroot season) and olive oil, wrapping them in foil and bunging them in the oven for a couple of hours. So simple, and very photogenic in the moments immediate to wrapping.