When I first started cooking with beetroots I used to peel and then boil them and then wonder why all the colour seeped into the water, leaving the beetroots looking drained. Then my mum showed me that if you leave on the skin to cook (boil or bake) them and then peel them afterwards, you retain the colour and the flavour.

I like the little squeeze of lime as it lifts the dish and gives an extra lightness to the flavours. This is the perfect side dish to accompany a hotpot or serve with a large chopped salad – or even at a barbecue.

Preheat your oven to 180°C/gas mark 4.

Wash the beetroot and stab the skin a couple of times with a knife or fork. Bake them, in their skins, for 1 hour until cooked through.

Wait until they’re cool enough to handle, but still warm (you don’t want to burn your fingers), then peel and slice them thinly and place in a medium mixing bowl.

Stir in the crème fraîche (or soured cream) and add a squeeze of lime or lemon juice. Mix well, and season with a little sea salt and some freshly ground black pepper. I like to serve this warm, but it can be eaten at room temperature.