Servings: 4 as a side

1kg small whole beetroot (about 10), topped 1kg small whole beetroot (about 10), topped
1 tbsp olive oil 1 tbsp olive oil
Salt and black pepper Salt and black pepper
3 tbsp white balsamic vinegar 3 tbsp white balsamic vinegar
½ tsp maple syrup ½ tsp maple syrup
20g fresh ginger, peeled and finely grated 20g fresh ginger, peeled and finely grated
10g chives, cut into 3cm lengths 10g chives, cut into 3cm lengths
1 tsp black sesame seeds, toasted 1 tsp black sesame seeds, toasted
 
For the peanut dressing For the peanut dressing
60g smooth peanut butter 60g smooth peanut butter
1 tsp maple syrup 1 tsp maple syrup
1½ tbsp soy sauce 1½ tbsp soy sauce
1 tbsp lime juice 1 tbsp lime juice

Heat the oven to 240C (220C fan)/475F/gas 9. Lay the beetroot on a large sheet of kitchen foil, drizzle over a tablespoon of oil and sprinkle with a half-teaspoon of salt, and wrap tightly, so the beets are completely covered. Transfer to an oven tray and bake for an hour and a half, until a knife goes through the beetroots easily, then remove the foil and leave until cool enough to handle. Once cooled, peel with a small knife.
While the beetroot is roasting, make the marinade. In a large bowl, mix the vinegar, maple syrup and ginger with a third of a teaspoon of salt and set aside.
Cut each peeled beetroot into six wedges, toss in the marinade and set aside for half an hour.
Meanwhile, make the dressing. Put the peanut butter, maple syrup, soy sauce, lime juice and two tablespoons of water in a small bowl and stir until smooth.
Arrange the beetroot and any remaining marinade on a lipped platter, spoon over half the dressing and the remaining tablespoon of oil, sprinkle with the chives and sesame seeds and serve at room temperature with the rest of the peanut dressing on the side.