Beetroot and Swede Purée on Baby Spinach Leaves

The sweetness of beetroot combines well with the slight pepperiness of swede, and if you are excited by colour as well as taste this is the dish for you. It is a symphony of scarlet and green and can be served for a light meal with bread and cheese — goat’s cheese goes particularly well. If your beetroot still has fresh-looking stalks and leaves attached, they make a delicious vegetable on their own, cooked like spinach but with the scarlet stalks mixed with green leaves.