This is such a great dish for a grey, chilly, rainy, windy day like today (in London at least).
Scrub 1-2 large beetroots per person, more if they’re smaller, and wrap them in foil. Put them in the oven on 180c/375f/gas mark 6 for about an hour.
Put a whole bulb of garlic in the oven with the beetroot about halfway through.
Boil some potatoes while they’re cooking, again 1-2 large per person.
In a large bowl whisk together a generous amount of salt, pepper, extra virgin olive oil, and a quality balsamic vinegar with a teaspoon of brown sugar.
You can check if the beetroot is done by sticking a skewer through the center. When they’re soft let them cool for a few minutes and then you’ll be able to just rub the skin off with the foil. Then chop them into pieces and toss them with your balsamic mixture.
When the potatoes are soft drain them and add in a generous amount of salt, pepper, soy milk & extra virgin olive oil. Squash the entire roasted garlic in and mash it all up. I like to have the potato skins on and leave it a bit chunky.
Serve the beetroot and it’s sauce on top of the mashed potato pile. It’s nice with a little kale salad on the side too.