Roasted beetroot with garlic sauce

In Greece, beetroot is a favourite winter vegetable, either served solo as a salad or with a layer of the flavourful garlic sauce, skorthalia, on top. It is the combination of the concentrated sweetness of the beetroot with the sharpness of the sauce that I find irresistible. Today, it is served with fried fish or with vegetables such as baked courgettes with potatoes and tomatoes, spanakorizo, rice dishes with mussels, squid or cuttlefish, or with pulses, such as a bean soup.