Ok, in answer to yr question Alex – nothing could be simpler than roasting beetroot. Little effort, big reward (the type of cooking I like, lazybones that I am).
– Take some fresh beetroots, preferrably from some loved one’s garden, scrub the dirt off them and discard the leaves and stalks.
– Peel them and watch your fingers turn an attractive pink.
– Chop into manageble chunks (this is dictated a little by what you will be eating them with – a roast that will be a long time in the oven: big chunks which won’t burn with the longer cookign time; want a roasted beet fix in a hurry: small chunks etc etc).
– Splash with olive oil and some vinegar-esque type stuff: I use red wine vinegar, because it has a clearer taste that the caramelly balsamic. Shallot vinegar would be good, too. Toss chunks and add a light sprinkle of salt and pepper.
– Bung the dish in the oven and roast the buggery out of it (a medium to hot oven) until cooked (try piercing one with a sharp knife). But don’t let them burn!
– Excellent with roasts, in fritattas etc but also good in a mixed salad. Don’t forget how spectacularly well beetroot goes with goats’ cheese, so a leafy green salad with beetroot and goat’s cheese is pretty luscious.
PS. Don’t be alarmed by the *ahem* aftermath of eating a lot of beetroot at once – it tends to be same colour going out as it is going in : )