Beetroot Salad

Before you throw out those beetroot leaves, read on. This dish needs a better name, but trust me when I tell you that it looks great, and is as good for your liver as it looks.

You will need:
a bunch of beetroot
garlic, chopped
olive oil
salt and pepper
lemon, juiced
optional: feta, tomatoes, stuff like that

1) Cut off the beet-root part, a centimetre or two along the stem. Cover the roots in foil and roast the root – without peeling – for about 30 minutes, or until soft. You can boil them instead, but it’s not nearly as delicious.

2) Keeping the leaves bunched together, wash them and slice across thickly. Blanch them in boiling water for 30 seconds or so (this leaches some of the oxalic acid that all greens contain, which can cause digestion problems. It also leaches vitamins, so don’t do it for too long).

3) Cool the beets, then peel them. The skin should come away easily. Cut the beets into wedges. Be sure to run into the next room waving your reddened hands, screaming: “I’m bleeding! Oh, it hurts!” etc.

4) Combine the leaves and root, then dress with the other ingredients. If you’re adding anything else, throw it on top at the end, otherwise everything will end up a mess of purple.