River Cottage

Preheat the oven to 200°C/Gas Mark 6.

Scrub the beetroot well and place them on a large piece of foil. Scatter with the garlic, salt and pepper, and trickle over the olive oil. Scrunch up the foil to make a loose parcel and place on a baking tray. Roast until tender – about an hour, although they make take longer.

Test with a knife: the beetroot are ready when the blade slips in easily. Leave the beetroot to cool, then top and tail them and remove their skins. Cut into chunks (quarters or eighths) and place in a large bowl.

Add the cheese and parsley leaves and toss the lot together with your hands. In a small bowl, whisk together the ingredients for the vinaigrette, seasoning with salt and pepper to taste. Drizzle over the salad and toss lightly.

Serve straight away, with some brown bread on the side.