Simple roasted beet salad

Serves 4Preparation time: 20 minutesCooking time: 15-20 minutes

Ingredients

8 medium beetroot roughly the same size, any colours are goodOilWaterDressing2 tsp cumin seeds toasted in a dry frying pan2 tsp crushed coriander seeds toasted in a dry frying panZest 1 large lemon finely grated100mls extra virgin olive oilSalt & freshly milled black pepper1 tbsp runny honey50ml sherry vinegar4 tbsp roughly chopped fresh coriander10 baby plum tomatoes, halvedPreheat the oven to 220°C gas 7.

Ingredients

• First make the dressing, but do not add the fresh coriander.Wash and place the beetroot (tops removed) into a double layer of foil.

• Season well with salt and pepper dash of oil and a dash of water.

• Wrap really well and place on a tray.

• Roast for 40-50 minutes, or until soft, then cool in the foil until easy to handle.

• Once cool enough to touch, open the packet and the skins should rub off easily.

• Cut each beetroot into 6 or 8 long wedges.

• Place in a bowl and add the cherry tomatoes and coriander.

• Mix well and add the dressing, leave for 10 minutes then serve.

Get Phil's toad in the holeMake it with his posh onion gravyTry his pumpkin chutney