I often hear people proclaim their dislike for beetroot, be it because of its startling colour or its strong flavour. It was funny to see adults turn their noses when they saw my baby girl enjoying her lurid red purees (her favourite combo was butternut squash, apple and beet). This recipe is a happy departure from the boiled, tinned beets that one might recall having had as a child. The other vegetables mellow the earthiness of the beets and caramelisation from pan-frying intensifies its sweetness. So please give this anti-oxidant packed vegetable at least one shot. Otherwise, parsnips and potatoes, such as Yukon Gold, will work well too. I kept the seasoning simple here, but if you’re adventurous, feel free to add a pinch of cumin and cayenne pepper and grate in a clove of garlic to spice things up.