Serves at least 2

Ingredients:

3 beetroot, including stalks and leaves
Olive oil
150g Pancetta, cut into cubes
1 clove garlic, finely chopped
Handful parsley, chopped
2 handfuls spinach
200g Mixed salad leaves
Lemon juice

How:

Preheat oven to 200 degrees celsius. Scrub the beets in cold water and top and tail. Wrap the roots tightly in foil and bake for approximately 2 hours. Meanwhile, chop the beet stalks, bring a pan of salted water to the boil and boil for 10 minutes. Heat a glug of olive oil in a frying pan. When hot, add the pancetta and fry until crispy. Remove from the heat and stir through the garlic and parsley. Remove from the oil with a slotted spoon and set aside. Toss the spinach leaves in the hot oil briefly and then mix with the salad leaves in a bowl. Remove the beets from the oven, peel away the skin and finely slice. Add these to a bowl with the stalks and toss in olive oil and lemon juice. Transfer the beets to the main salad bowl, toss briefly, add the pancetta and serve with white crusty bread.

...time to stretch the legs

...awaiting it's fate

...Dangerous salt caramel chocolate brownie at The Cider Press