- 500g beetroot (mixed colours if you can get them), small if possible
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 500g carrots (preferably long, slim ones)
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 500g Jerusalem artichokes
- olive oil, for roasting
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the mayonnaise
Heat oven to 200C/180C fan/gas 6. Give the whole beets a really good scrub, and cut off the tufty tails, if they have any. Scrub the carrots and halve them lengthways if they’re fat. Wash the Jerusalem artichokes well (there’s no need to peel them).
Put the beets in a roasting tin and put the carrots in another (it’s best to cook them separately as their crimson juice can start to bleed). Toss the beets and carrots in a little oil and seasoning before roasting for 15 mins. Halve the artichokes lengthways, then add them to the roasting tin with the carrots, tossing them in the oil, then cook all the veg for a further 30 mins until tender – it may take a little longer, depending on the thickness of the carrots and the size of the beets.
Meanwhile, make the smoked mayo. Put the egg yolks in the bowl of a food processor with the mustard, garlic and a little seasoning. Turn it on and slowly add the oil (make sure the mixture is thickening and the oil is incorporated), until all the oil has been added and your mixture is thick. Add the lemon juice and adjust the seasoning to taste. If your mayo is too thick, add a splash of water.
Allow the beets to cool a little, then peel – the skins should just slip off – and cut them into pieces if you like. Put all the vegetables on a platter, and serve with the smoked mayo on the side.