A perfect accompaniment to roasts.
400g large beetroot
1 sprig thyme
1 sprig rosemary
1 bay leaf
2 tbsp olive oil
3 grains allspice
3 grains juniper, crushed slightly
1 pinch salt
Unwrap the beetroot, cut them in half and spoon over the remaining contents of the parcel. This dish can be served warm or cold.
This beetroot dish is great with roast meat or grilled nectarines, blue cheese and basil for an exciting combination of colour and flavour.