A colourful addition to the Christmas table, this roasted dish adds a zesty sweetness to the menu.
10 small whole uncooked beetroot 4tbsp extra virgin oil
2 sprigs fresh thyme
Grated zest of 1 lime
Ground black pepper
Bunch of parsley, chopped
Preheat oven to 200°C/fan 180°C/gas 6.
Wearing thin rubber gloves, wash beetroot in cold water and dry with kitchen paper. Cut away leaves, leaving about 2.5cm of the stalks.
Put the beetroot into a large roasting tin and sprinkle with the olive oil, sumac, lime zest, pepper and sea salt. Roll everything about in the tin to ensure the beetroot are well seasoned. Add the thyme sprigs and roast in the oven for 50 min to 1hr.
Serve in a cake stand-style dish, with the chopped parsley sprinkled over the top.