Roast beetroot with fennel and lemon.

• 2 large beetroot
• 1 fennel bulb
• 1 organic, waxless lemon, gently scrubbed.
• 2 tblspns coconut oil – or clarified butter
• Celtic sea salt and black pepper.

Serves 2 – 3

1. Heat the oven to 190°C/375°F.
2. Scrub the beetroot, top and tail them, cutting off any grotty bits.
3. Cut the beetroot into 2cm/1″ cubes.
4. Cut the fronds off the fennel and slice into 5cm/¼” strips.
5. Chop up the lemon – about half the size of the pieces of beetroot.
6. Melt the coconut oil or butter in a flame proof roasting pan.
7. Coat the beetroot, fennel and lemon in the oil and spread them about the pan.
8. Roast for 30 – 40 mins.