Beetroot with Garlic

• 7–8 raw beetroot
• 2 garlic cloves
• 1½ tsp salt

Put the washed beetroot in a pan full of hot water, bring to the boil and leave to cook, covered, for about 40 minutes. Once they are cooked rinse them out with cold water and pare them. You can dice them on a wooden board or slice them, as you prefer; the parsley has to be chopped by hand so it stays fresh all through the meal. Parsley chopped in a food processor looks limp immediately.