Preheat the oven to 200˚c

Give the Beetroot a good scrub with a brush

Chop the top and bottom off the Beetroot (you want as good a sphere as you can get; don’t chop too much off!)

Slice the Beetroot quite thickly (maybe 3/4 of a cm?)

Make a foil parcel and then put the Beetroot in (in their whole shape, piled up in slices)

Sprinkle generously with Red Wine Vinegar (Raspberry if you have it) and some Lemon Juice – add a little Maldon Salt

Seal up the foil parcel, giving the Beetroot a bit of room inside (you want some room for steam to get going) – make sure it won’t let steam out

Put them in the oven for an hour by which point they should be tender when you poke them with a knife or fork

Drizzle with more Lemon Juice, a little Extra Virgin Olive Oil and serve with Fresh Mint.  Delicious with fish, especially salmon. Great with Mezze, Flatbread, Lentils and Tahini Sauce or Greek Yoghurt (0%!)