To make my beetroot salad you need cooked beetroot, so here’s how I cook mine. This time of year you’ll be harvesting them if you grow them, and there’s lots in the shops.
Line a roasting tin with plenty of foil. Wash the beetroot, trim off the roots and put them in. Drizzle with oil (I’m using rapeseed, but use whatever you like), then salt them well. I use kosher salt here because of the shape of the grain: it’s crystally and fantastic at sticking to round surfaces, whereas a lot of sea salt would just fall off. Give them a jiggle and salt again. Nestle in some thyme and rosemary from the garden, then add one more glug of oil.
Make the foil into a parcel, leaving a bit of space at the top so steam is created. Roast in a preheated oven at 180°C for at least an hour, depending on size. Test with a cake tester or sharp knife: it should go through easily. Careful of the steam when you open it.
Leave them until they’re cool enough to handle. The skins and the crowns will just slip off, and then you can do whatever you want with them. Don’t eat the skin! Try my beetroot salad with caraway and mint.