Beetroot, yoghurt and preserved lemon relish

Some wonderful beetroots are available in the summer months: small, firm bulbs, sold with the stalks and the leaves. Don’t throw out the leaves. Use them for salads, or sauté with a little olive oil, garlic and caraway seeds and serve warm with a dollop of crème fraîche. If you manage to get young beetroots you may want to roast them in the oven, covered in foil, rather than boil them as described below. They are more flavoursome this way.

The preserved lemon relish can be used in l