Beetroot caponata

One of the greatest dishes for me in the Italian repertoire is caponata, a type of sweet and sour relish. It’s best made up to two days in advance to allow the flavours to develop. Traditionally made with aubergine and celery, my variation uses roast beetroot delicately flavoured with fresh basil and mint. This dish is great served with lots of crusty bread; sometimes I like to top it with grilled goat’s cheese.