Beetroot Bake with Parmesan

Preheat the oven to 150°C/300°F/Gas 2. Butter a 25cm diameter baking dish.

Twist the leaves off the beetroots (beet) but leave the long roots attached. Gently wash off any soil, then place the beets on a double thickness of aluminium foil and wrap loosely. Put the parcel (package) on a baking sheet and bake for about 2 hours, or until the beets are tender all the way through. Set aside until cool enough to handle, then cut off the roots andtops and peel off the skin.

Increase the oven temperature to 200°C/400°F/Gas 6. Slice the beetroot about 5mm thick and arrange the slices in the prepared dish. Whisk the chopped dill into the cream in a small bowl and spoon it evenly over the beetroot. Sprinkle with the parmesan and a good grinding of black pepper. Put the dish back in the oven and bake for another 15 minutes or so until everything is heated through and the parmesan is starting to brown.