Beetroot is cheap, healthy and beautiful. I love the earthy taste which becomes even more intense by preparing in the oven. For 2p 400 grams is more than enough as starter. Remove the leaves. Wash the beetroot. Wrap them in aluminium foil. Add a teaspoon of olive oil. Close. Bake in the oven at 200° for approximately 50-60 minutes until tender ( use the oven for another recipe at the same time). Cool down. Remove the skin. Slice thinly and spread on 2 plates. For the sauce I used a leftover ( 2 table spoons of a bagna cauda sauce( Can it be more italian?) which I mixed with 2 table spoons of Greek yogurt, 2 teaspoons of horseradish, pepper and salt. If you start from scratch, heat 1 chopped garlic clove, 1 teaspoon of dried basil and 2 anchovies filets with some oil until the anchovies has melted. Add 30 ml of cream and stir. Add the yogurt and the horseradish. Taste, add pepper and salt. Put the sauce on the beetroot. Finish with chopped fresh parsley. Serve.