I learnt this recipe years ago from one of my greatest friends,
I find the long triangular beetroots are best for this dish but it really doesn’t matter. Place as many of the beets as you deem necessary in a roasting tin or baking tray. Caress them with olive oil and season with salt and pepper. Bake in a preheated oven at 200°C/400°F/Gas 6 for about 1 hour or until tender to the pierce of a sharp knife or skewer. Serve, split open with a good dollop of sour cream and a generous sprinkling of chopped mint.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.