Fifteen Kilograms of Imperfect Lemons

This is a great way to use the whole beetroot plant.

Cut the leafs off the beetroot and then peel each beet. Slice and put in a baking dish with 45ml olive oil, 45ml red wine vinegar and 45ml honey or maple syrup. Season and mix well, then roast for an hour at 180 degree celcius.

Meanwhile, soak 50g sultanas or raisins in 30ml red wine vinegar for 30 minutes. Toast 50g pine nuts in a dry frypan. Finely chop the beetroot leaves and stems, then sauté in the pan until no liquid remains and the leaves have wilted. Add the fruit and vinegar and mix well. Finally, add the toasted pine nuts.