A trip to my favourite farm market yesterday provided me with a welcome but nonetheless surprising..... surprise! "Good Lord, look at the size of those!" I heard myself saying out loud and within moments I heard my exclamation echoed by two other equally impressed women. I'm not sure I've ever seen such large beetroots and clearly I wasn't alone in my thought. The two women then started to discuss how to cook such a beast and I couldn't help myself throwing in my ten cents' worth; roasted, definitely roasted, they are sublime.. sweet and delicious and I told them quickly how to do it. It was clear that they hadn't tackled a beetroot in this way before so, as they couldn't possibly be alone, I'm giving you all the recipe here. It's so wonderfully simple you will be able to produce it at the drop of a hat in future and it's sure to become a firm favourite. All you need - beetroot cut into large wedges, leave the skin on sea salt and course ground black pepper olive oil fresh rosemary garlic (optional) Place your beetroot wedges into an oven-proof dish and drizzle with a good tablespoon of olive oil. Sprinkle generously with sea salt and black pepper and the rosemary. Pop this into a roasting oven (180 degrees). Depending on the size of your wedges they could take up to an hour to cook through. Test them after 30 minutes with a sharp knife or skewer (don't stab them more than you have to as they bleed and lose their colour if you do) to see how they are doing and at this point, if you love garlic, add a few whole cloves unpeeled, they will roast to a caramel sweetness.