If you can’t bear to cook these (as they will lose much of their pretty stripes and colour in the process), then simply serve them raw, carpaccio-style.

Otherwise, rinse, top and tail, and peel the beets. Cut in half and then into wedges. Place on a baking tray and drizzle with olive oil, freshly ground sea salt and pepper and a little dried thyme.

Roast in a 200c oven, turning them occasionally, till crisp (around 30 minutes, depending on the size of the wedges).