Beetroot has been called the King of Vegetables. At its best in winter, beetroot’s cheery cheery presence brings joy to the kitchen. It is easy to cook, but is a dense vegetable so takes time. A good vegetable for winter Sunday afternoons.
To roast beetroot, scrub them clean. There is no need to peel – the skins slip off easily when they are cooked. Top and tail them and cut into large chunks.
Drizzle with olive oil and a little brown sugar or jaggery. Added some cumin seeds if you wish. Wrap loosely in foil and bake in a 200C (400F) oven for an hour until the beet are cooked.
When they are cooked, rest in the foil for 5 minutes. Then serve with the juices from the foil and a dollop of thick cream or thick yoghurt. You can mix some horseradish or mustard oil in the cream or yoghurt, along a little lemon juice and some salt and pepper.