Roasted Beetroot with Dill Dip

Serves 4

For the Garnish:

• 6 medium fresh young beetroot
• 2 tbsp olive oil
• Salt and black pepper

For the Dill dip:

• 300ml carton English créme fraiche or sour cream
• 2-3 tbsp chopped dill
• Salt and black pepper
• Sprig of dill

Wash the beetroot well and trim each end. Cut into quarters or sixths, dependent upon size. Mix with the oil together in a bowl and season. Tip in the beetroot quarters and toss together until they are coated. Place onto a baking tray lined with Bake-O-Glide.

2, 3, 4 and 5 oven AGA: Slide the baking tray onto the oven grid shelf set on the floor of the Roasting Oven and roast for 45-55 minutes, occasionally turning the beetroot, until tender.

Meanwhile make the dip by mixing all the ingredients together, place in a small bowl. Serve the beetroot hot accompanied with the dip.

Rayburn and conventional cooking: Roast in the oven at 200°C (400°F), Gas Mark 6 for 45-55 minutes.

Dawn Roads, Aga Food Editor.