The first important thing about this recipe is the freshness of the beetroot. You want the leaves to still be green and pert rather than yellow and limp. The next when you are roasting – and this applies to anything – it helps to make sure the ingredients are more or less the same size so they will cook at the same rate…….
I also thought you should know that although I have cooked it a few times, I have never measured/weighed the ingredients – so this is an approximation but it should work. Don’t blame me if it doesn’t but do let me kno Continue reading