"I find that beetroot is a natural partner to beef and a loyal friend to many other early-autumn flavours. It makes an earthily sweet purée, with the deep purple colour of episcopal robes and a texture somewhere between a sauce and a mash." Lucas Hollweg
1 garlic clove, crushed
2 tsp red wine vinegar
1 tbsp thyme leaves, plus extra to garnish
50g unsalted butter
2 tbsp soured cream
1. Preheat the oven to 180 C, gas mark 4. Wash the beetroot and trim the stalks to 1cm, but leave the skins and roots on. Wrap each wet beetroot individually in foil and place in a roasting tin. Cook for 1 hour 30 minutes until the beetroots are easily pierced to the centre with the tip of a knife.
2. Using a knife, slip off and discard the skins. Chop the flesh and place in a blender with the garlic, vinegar, thyme and butter. Season and whizz to a smooth purée. You can prepare in advance up to this stage and keep in the fridge.
3. Gently warm the purée through in a saucepan, stirring regularly. Tip into a bowl and swirl the soured cream into the top with a brief, cavalier flourish. Scatter with the extra thyme leaves and serve.