Ginger, beetroot, lemon, red onion, honey, olive oil, red wine.
2) Wash the beetroot and slice off the stalks and leaves. Lay the chopped red onion in a roasting dish, pour half a glass of red wine over the onion and lay the 5 (small, plum sized) beetroots on top. Roast in the oven for 30 minutes.
3) Whilst the beetroot is roasting, put the finely diced ginger in a pan with the juice of 1 lemon and a glug of olive oil. Keep on a low heat, stirring occasionally until the beetroot is cooked.
4) Carefully peel the beetroot with the nick of a knife, dice it and add to the pan of ginger with the onions and red wine. Add a generous squeeze of honey and if necessary a little more wine and cook for a further 20 minutes, stirring frequently.
This salsa will have enough heat from the ginger and pepperiness of the beetroot but if like me you are hopelessly addicted to spicy food then add as much diced chilli to the pan during the last 20 minutes as you can handle.
It's wonderfully versatile so watch out for a few recipes coming up which utilise this recipe. My personal favourite is shown here - spooned on top of a burger with a generous portion of warm goats cheese.