HASSELBACK BEETROOT

SERVES 6 AS A SIDE / PREPARATION 15 MINUTES / COOKING 30 MINUTES

6–8 beetroot, ideally in a variety of colours 500ml vegetable stock

1 tablespoon oil flaky sea salt, to taste

Preheat oven to 180°C fan-bake. Line an ovenproof cast-iron frypan or roasting dish with baking paper.

Peel the beetroot and cut in them in half. Using a sharp knife, make a series of thin cuts three-quarters of the way down the beetroot. Arrange them snugly in the prepared pan or dish.

Heat the vegetable stock until boiling. Pour around the beetroot until it comes two-thirds of the way up the sides of the beetroot. Drizzle with the oil and season well with salt. Bake, uncovered, for 30 minutes or until tender. If there is too much liquid left over, simmer the pan on the stovetop to reduce the stock.