We were given some cooked beetroot by a friend (who grows it in her allotment), and thought it would make a good side dish with carrots to accompany
sausages with onion gravy and cheesy mashed potatoes. Parboiled some halved chantenay carrots, then mixed with 1 Tbs balsamic vinegar, 1 Tbs olive oil
and 1 Tbs honey, salt and pepper. Spread on baking sheet and roasted in 170C oven for 25 minutes, sprinkled with chopped parsley to serve.