Beet ‘n’ easy

Sweet ‘n’ easy first course.

Wash the beets carefully and peel them. Put in an oven pan with olive oil, salt, pepper and spices to your choice (here- marjoram) and put also some water in the pan- I found that otherwise the beets become very dry. Put in an oven set for 200C until they become soft (i.e. you can easily make holes in them with a fork). You can keep the roasted beets in the fridge for a while, but I find them most delicious freshly baked.

Cut the beets in half and serve with some fragrant cheese (we used Gorgonzola) and also something sweet if you have- we used quince in syrup (home made). The flowers and greens are garden cress which are edible (lightly sour) and pretty.

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