Fresh Beetroot & Green Olive Bucatini

I’m sometimes guilty of choosing beetroot’s leafy cousins (chard, spinach) over the earthy root because they help to get dinner on the table quickly. This dish, however, starts with grated beetroot, which cooks in minutes to create a striking magenta sauce, punctuated with salty olives and fresh mint and lemon. Be generous with the green oil and drizzle over more than you normally would, as the savouriness and crunchy bits elevate every bite.