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
leaf parsley.

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
parsley stalks.
Mix with the beetroot
and serve.
Simple and delicious!