Instructions: If your beetroot have their greens attached, remove them and set aside. Wash the beetroot and scrub them until clean. Trim the bottoms if necessary but be careful not to cut the beetroot itself.

Toss the beetroots and olive oil together with salt and then place them in a baking dish. Cover with foil or a lid and roast at 200c. for 30-45 minutes or until tender.

Remove the beetroots from the oven and cool then peel the skin away and discard. Add additional salt and pepper to taste.

Meanwhile, wash the greens thoroughly to remove all traces of sand and grit.

Heat the butter in a saute pan and add the greens, tossing for one minute until wilted. Remove the greens and add the balsamic vinegar and bring to the boil, whisking with the butter. Return the peeled beetroots and toss them in the balsamic until it has reduced and leaves a shiny sheen on the beetroots.

Transfer the beetroots to a platter or bowl and arrange with the wilted beetroot leaves. Scatter over the dill and roasted hazelnuts, adding small dollops of the sour cream or yoghurt if desired. Add black pepper to taste.

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