Beets, or beetroot or silver beets, depending on where you come from, take a long time to cook. Here you can buy them already steamed, vacuum-packed in fours at the supermarket or individually from a market stall. I'm not sure where this one originated but, dressed with olive oil, its juices had Peter leaping for his camera the other lunch time. That night, the sky was a suitably beet-crimson and olive-oil-gold.
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