Never underestimate the tops of beetroot – their leaves can be used as you would silverbeet or kale. The smaller more tender ones are perfect added to your salad or try them wilted through your stir-fry.

Cut the leaves from your beetroot, wash well and chop coarsely. Peel the beetroot and cut them into wedges 1.5cm thick. Cook 1 chopped onion and a clove of garlic in a tablespoon of olive oil, until softened then add the beetroot wedges and enough water to just cover. Season and cook slowly for about 30 minutes, until the beetroot is tender.

Add the chopped leaves and cook for 5 minutes. Season and sprinkle with lemon juice or balsamic vinegar.

Great served with brown or puy lentils and yoghurt.