Beetroot

Trim off all but 2cm of the stalks and scrub the bulbs. Wrap in foil and bake at 180°C until tender when pierced, about 40 minutes-1 hour, depending on size. Unwrap, removing the skins and remaining stalks, then cut into 5mm dice. Moisten with olive oil and some tarragon vinegar or white wine vinegar. Season with salt and freshly ground black pepper to taste, add some finely chopped spring onions and place in witloof leaves or crunchy lettuce leaves. Garnish with a little chopped dill or some toasted mustard seeds.