1kg /2¼lb beetroot (beets)
15g/½oz/1 tbsp butter
salt and ground black pepper
chopped fresh parsleyto garnish
balsamic vinegar to drizzle
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Trim the beetroot and rinse in cold water.
3 Rub the butter over a large piece of foil. Place the beetroot on the buttered foil and season with salt and pepper. Bring the edges of the foil up to the centre over the beetroot and seal to make a parcel. Put on a baking sheet.
4 Bake in the oven for 11½ hours until the beetroot are tender and the skin peels away easily.
5 Set aside until cool enough to handle, then rub off the skins and cut the beetroot into cubes.
6 Scatter the chopped parsley or chives over the top and serve, if wished, drizzled with some balsamic vinegar.