1 lb baby beetroots (the smaller the better) and their leafy tops
1 tsp red wine vinegar or cider vinegar
1 carton of sour cream or crème fraiche
A pinch of sugar
½ pint of water
1 squeeze of lemon juice
salt and pepper
A mixture of fresh herbs e.g. coriander, parsley and a little mint
Take the beetroots and wash well. Chop off the roots, but leave the skins and the leafy tops on. Add a teaspoon of salt to the washing water to remove any tiny slugs or snails. Rinse in fresh water and chop the beetroots and leaves finely. Place in a saucepan with half a pint of water, a pinch of salt and the vinegar and a small squeeze of lemon. Cook just enough to make sure the beetroot pieces are tender. If you prefer a smoother consistency, place in a blender for a minute.
Cool thoroughly. Stir the cream in swirls and decorate the top with finely chopped herbs.
Thyme or rosemary, salt and pepper
Peel and cut all the vegetables into same-size chunks and put them into a large roasting tin. Drizzle them with olive oil and turn all the chunks to cover them, strew the herbs over them, and season with salt and freshly ground black pepper.
Roast them for 45 minutes to an hour on medium heat, as you would roast potatoes. Turn them every 20 minutes.