Our absolute favourite way of eating beetroot from the allotment this year has been a recipe from Nigella’s Kitchen for beetroot pureed with lime juice and a little olive oil, drizzled over grilled halloumi and served on a bed of salad leaves such as rocket or spinach. Nigella uses vacuum packed beetroot but if you are using fresh you need to trim the leaves and boil with the skin on until tender. Once cooked the skin can be easily peeled off by hand. Allow it to cool as this is a cold recipe ( although it still tastes great if you are pushed for time and the puree is still warm. Simple and delicious.