Instructions: Wash the beetroot well but do not scrub or tear the skin. the best way I find to cook them is in a roasting tin with 1/4-1/2 pint water, cover with foil and cook until tender, approximately 11/2 hours at gas mark 3/160C/325F.

When cooked, cut off the beetroot tops and bottoms, peel and dice into large chunks.

To finish, heat the walnut oil, toss in the diced beetroot, add the balsamic vinegar, a few whole walnuts and heat through. Season with salt and pepper and serve either hot or cold.

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