This recipe is taken from Tom Hunt’s
book “The natural cook”. A book filled
with great ideas for seasonal cooking.
500g beetroot, splash of light olive oil,
1 bulb of garlic, a few sprigs of flat
Preheat oven to 180oC.
Wash the beetroots and cut into
wedges about 2-3cm at their thickest.
Toss in olive oil, salt and pepper,
place in a baking tray with space for
them to breathe, cover with foil and
pop in the oven. After 30 mins,
remove the foil and add a bulb of garlic,
separated into cloves, still in their skin.
After a further 20 mins or so the
beetroot should be soft and slightly
Roughly chop some
parsley leaves and finely chop the
Mix with the beetroot
Simple and delicious!