Instructions: Wipe all traces of mud from the beetroot trying not to break the skin or root.

Trim any large leaves (if they are really fresh you can cook them like spinach and toss them in melted butter).

Put the beetroot in a basin.

Pour over a little oil and shred the thyme over them.

Add a few pinches of salt then toss gently.

Put the beetroot in a roasting tin with a couple of tablespoons of water.

Cover with foil and roast until the beets are soft.

This will take anything from 30 minutes to an hour depending on their size.

Remove the foil toss the vegetables around in the pan squeeze in a little lemon juice then return to the oven for 10 to 15 minutes till sizzling.

A neat side dish for a Sunday roast. Avoid cooking the beetroot round the joint they will turn the roast potatoes pink.

Serves 4 as a side dish

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