Serves 4 as a side 

1 bunch beetroot

1 garlic clove, crushed 

Juice of 1 small lemon 

1 tablespoon extra virgin olive oil 

1 teaspoon fresh mint leaves, chopped 

Chop off the tops from the beetroot and place into a bowl of water. Wash and rinse. Chop stalks and leaves and set aside. 

Place beetroots into a large pot of cold water and bring to the boil for 1 hour or until the beetroots are cooked and tender. Using a sharp knife pierce the beetroots to see if they are cooked. 

Bring a large pot of fresh water to the boil. Add beetroot leaves and stalks and boil for 3-5 minutes until blanched. Strain and squeeze out excess water. 

Slice peeled and cooled beetroots into wedges.

In a bowl combine, garlic, lemon juice, oil, mint leaves and season with salt flakes. Toss in the boiled beetroots and leaves and serve.