Roasted beetroot and salsify

Ingredients

1 large gold beetroot (available from specialist suppliers and online; if no gold beetroot is available, use just red beetroot)
1 large red beetroot
4 sticks salsify
few sprigs rosemary
1 tsp dill seeds
1 tsp cumin seeds
pinch salt
drizzle olive oil

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Peel the gold beetroot and the red beetroot (wear plastic gloves while peeling if you wish to prevent your hands from staining).
3. Peel the salsify, transferring it immediately to a bowl of cold water to prevent discolouration.
4. When you are ready to cook the vegetables, drain the salsify and pat it dry with kitchen paper.
5. Scatter all the vegetables onto a baking tray and sprinkle the dill and cumin seeds over.
6. Shake the tray to evenly distribute the seeds and add a pinch of salt and a drizzle of olive oil to coat.
7. Roast in the oven until the vegetables are cooked all the way through - about one hour. Serve at once.