Roast beetroot and potatoes with rosemary and garlic

Here is one of my favourite recipes for Beetroot. This is probably enough for about two people.

Ingredients:
Two or three medium sized beetroot
Two or three medium sized potatoes
A sprig of fresh rosemary
Two cloves of garlic
A generous tablespoonful of goose fat or olive oil.

Method:
Preheat the oven to a fairly hot temperature. A conventional oven is best. If using a fan oven, you may want to use an enamel roasting tin with a lid, or perhaps a terracotta brick, to prevent the vegetables from drying up.

Put the goose fat (or olive oil) in the bottom of a roasting tin, and heat it in the oven for a bit.

Scrub the mud off the beetroot but do not peel them. Do the same to the potatoes. Cut off the scabby top and the tail of the beetroot. Cut the vegetables into portions, about the normal size for roast potatoes or a bit smaller.

Peel the garlic cloves and cut them in thin slices. Rinse the rosemary.

Take the tin of hot fat out of the oven and put the vegetables in it, turning them over to coat them with grease on all sides. Scatter the rosemary leaves around and drop the garlic slices in between the vegetable pieces.

Put the tin in the oven and roast them for about 45 minutes or a little longer depending on the size. It is best to turn them again in the fat part way through the cooking. Make sure the potatoes are quite tender before serving. Just before serving grind some sea salt over the roast vegetables.

Serve piping hot, with anything you like. Yummy.

PS you can do the beetroot without the potatoes, but I quite like the way the edges of the potatoes get coloured pink by bumping into the beetroot in the pan.

The experience is completely different if done with olive oil instead of dripping, but both are yummy.