This is quite a sophisticated dish even though it’s very simple. It is good with the beetroot still warm or cold the next day.
Salt & pepper
Prepare your beetroot by cutting off the leaves without removing the crown and giving them a really good scrub. Place whole in a large pan of cold water & bring to the boil with the lid on. To reduce cooking time use a pressure cooker.
Once boiling keep them going for 40 to an hour minutes depending on the size of the beetroot but until they are tender when poked with a knife. Once they’re cooked, drain and leave for a few minutes to cool a
little. The skins will then slip off easily and you can cut off the crown and tail. Thickly slice and place in a dish with a lid to keep them warm; they don’t need to be hot. Meanwhile crush your garlic and put in a lidded jar with some olive oil, salt and pepper. Shake it up. Serve by pouring the garlicky dressing over.