Pick up the beet

Baby beets with yoghurt and herbs

SERVES 4 (as a starter)

Any beetroot colour will do in this prettiest and simplest of spring starters; it doesn’t matter much if you can’t find chioggia, the candy-striped varieties. Small beetroots are sweetest, but if you do use larger, older ones, cook four of them for an hour or so, as below, before slicing into wedges.

INGREDIENTS

12 small, candy-striped beetroot, scrubbed, and any tender, young leaves reserved2 garlic cloves4 Tbsp extra virgin olive oil, plus extra for drizzling4 Tbsp red wine vinegar6 lemon thyme sprigs, plus extra leaves to serveSmall handful of spring herb and salad leaves, such as dill, mint, pea shoots and thyme300g goats’ milk Greek yoghurt (or standard Greek yoghurt)Salt and freshly ground black pepper