- British rapeseed oil
- sea salt
- black pepper
- garlic, crushed
- fresh rosemary
- red wine vinegar
- flat leaf parsley
Prick the skin of the beetroots with a fork, place on a sheet of greaseproof paper and foil and splash some British rapeseed oil over the top. Sprinkle over some sea salt and freshly milled black pepper. Add a clove of crushed garlic and a few sprigs of fresh rosemary. Repeat with as many beetroots as you like.
Wrap the paper and foil up so it forms a parcel. Roast in the oven for around an hour and a half at 160 degrees.
Let the parcels cool slightly before opening. Take the beetroots out and gently rub the skins to remove them.
Chop the beetroots, drizzle with a generous amount of oil and add capers, a splash of red wine vinegar and some chopped flat leaf parsley. Season and serve.