Because the golden beetroot don’t bleed like the red variety, I was able to peel and chop these for roasting. That meant they got a little bit caramelised; and picked up the flavours of garlic and rosemary which I’d added to the roasting dish.
With quite a lot going on taste-wise in the beetroot themselves, I kept the dish simple with just a few salad leaves, some crumbled feta and a bit of balsamic dressing.
The verdict: pretty tasty. But given how long the beetroot took to roast (about 35 minutes — and they were small pieces), I’d probably only do this again in a vastly scaled-up form — for a summer lunch party maybe.