Make the most of seasonal veg — this is perfect served with pan-fried mackerel.
2 large beetroots
2 sweet potatoes
Preheat the oven to 190˚C. Cover the beetroot with foil and place in the oven for approximately 1-1½ hours.
Allow to cool, then peel with a small knife while still slightly warm. Cut into large cubes.
Meanwhile, dice the sweet potato into cubes the same size as the beetroot. Lightly season with salt and coat with olive oil.
Place on a baking tray and, cook in the oven at the same time as the beetroot until tender, approximately 40-60 minutes.
Heat a pan over a medium to high heat. Add the butter and once it begins to foam add the roast beetroot and sweet potato. As soon as the vegetables are heated through, season with salt and remove the pan from the heat.