Roasted Ardler beetroot tossed in Cullisse rapeseed oil, with Nairn garlic, Hebridean sea salt and Little Doone balsamic glaze.

You will need: (serves 2)

• 6 beetroot
• 6 cloves garlic
• 6 tablespoons balsamic vinegar
• 3 tablespoons rapeseed oil
• Sea salt
• Crusty bread for dipping!

Scrub or peel 6 beets and cut into wedges.

Place in baking dish and drizzle over the oil. Season with sea salt. Place in a preheated oven 200c /Gas Mark 6 for 50 minutes.

With 20 minutes to go – gently bash the garlic and add to the beets along with 6 tablespoons of balsamic to glaze.

Serve with crusty white bread