Thyme-roasted beets

Serves 4-6

This is the time of year to enjoy beetroot with game and roasts instead of hooking it out of a jar of vinegar. Lots of shops and greengrocers will sell beetroots ready cooked, but you're better off buying it raw and doing it yourself. Beetroot is catching on these days. English farmers are cultivating old coloured varieties for this season in white, yellow, orange and even striped for all you fashion-conscious veggies. If you are choosing different colours then cook them separately as you would when you're washing your whites with your colours.

This is the time of year to enjoy beetroot with game and roasts instead of hooking it out of a jar of vinegar. Lots of shops and greengrocers will sell beetroots ready cooked, but you're better off buying it raw and doing it yourself. Beetroot is catching on these days. English farmers are cultivating old coloured varieties for this season in white, yellow, orange and even striped for all you fashion-conscious veggies. If you are choosing different colours then cook them separately as you would when you're washing your whites with your colours.

1kg raw beetroots (different colours if you wish)
Salt and freshly ground black pepper
1tbsp fresh thyme leaves
70-80ml olive oil
A good knob of butter

Put your beetroot in a pan, cover with cold water and add a good tablespoon of salt. Bring to the boil and simmer for about an hour or until tender. You can test by just putting the point of a knife or skewer into the centre of the beetroot, they may take longer depending on the size.

Drain in a colander and leave to cool, you can speed up the process by plunging them into cold water. Remove the skins by rubbing them off with your hands; a pair of rubber gloves will save you getting red stained hands. Cut the beets into even sized chunky wedges, quarters or halves if they are small.

Pre-heat the oven to 200°C/Gas mark 6. Put the beetroot in a roasting tray with the olive oil and seasoning and roast for 30 minutes, giving the occasional stir. Stir in the thyme and return to the oven for another 15 minutes, again stirring every so often. Add the butter, stir well so it melts over the beets, and serve.