Whole Beetroot Salad

Preheat the oven to 180°C.

Separate the bunch of beetroots into the leaves, stems and beetroot bulbs. Give everything a good wash and dry well.

Keep the beetroot bulbs whole and thinly slice the stems. Keep any small tender leaves whole and thinly slice the medium-sized beetroot leaves. Discard any old gnarly leaves.

Place the whole beetroot in a baking dish so they fit snugly. Add a few tablespoons of water and tightly cover with foil. Bake for about 1 hour, until the beetroot are soft enough to pierce with a knife but not mushy.

Remove from the oven and allow to cool for 15 minutes.

Meanwhile, use the stems to make the beetroot stem salsa. Heat the olive oil in a frying pan over low heat. Add the chopped red onion, thinly sliced beetroot stems, chopped dill leaves and stems and the chilli flakes, and sauté for 10 minutes. Add the capers, salt and red wine vinegar. Cook for 5 minutes or until soft and sweet.

Put the beetroot stem salsa into a container. You'll need a few tablespoons of the salsa for this salad, so store the rest in the fridge for up to a week. See below for salsa serving suggestions.

Once cool enough to handle, the beetroot skins should easily slip off using your hands. Cut the beetroot into wedges and place in a large bowl.

Add the olive oil, red wine vinegar, grated horseradish, a few tablespoons of the beetroot stem salsa and salt, then gently fold through the beetroot leaves.

Tip the salad into a shallow serving bowl, top with the herbs, toasted pepita seeds and plenty of black pepper, and serve.