Blackberries with beetroot and pine

Autumn

Isn’t it strange how nature works? The more desirable a thing, the harder it is to extract. The ore locked in rock; the medicine hiding in some Amazonian plant; a rose in flower behind a tangle of thorns; a bird in flight, a sunrise, autumn, blackberries. Here, I combine freshly picked blackberries with beetroot and a handful of pine needles, which are optional but add an amazing, aromatic flavour. Note – please don’t eat the pine needles.

Serves 3-4

Ingredients

4–6 small–medium, firm raw beetroot (about 600–700g/1lb 5oz–1lb 9oz)
1 small garlic bulb, halved around its circumference
A scattering of pine needles (optional)
2–3 tbsp extra-virgin olive oil
2–3 handfuls of blackberries
Sea salt and freshly ground black pepper

Method

Heat the oven to 200°C/180°C fan/400°F/gas mark 6.

If the beetroot still have their tops, twist these off at the base. Hang on to any small leaves in good condition, which you can toss through the salad at the end. (Larger leaves are delicious wilted down or in soups.)

Scrub the beetroot, then cut each into 6 wedges. Scatter these over a roasting tin and add the garlic halves, and the pine needles, if using. Trickle over the olive oil, season well with salt and pepper and tumble everything together. Roast for 40–50 minutes, turning once or twice, until the beetroot are tender and looking delicious.

Meanwhile, pick over the blackberries and rinse if required. When the beetroot are ready, throw in the blackberries and turn everything once or twice. Return the tin to the oven and cook for a further 6–8 minutes, until the blackberries are just beginning to burst.

Let the beetroot and blackberries cool for 5 minutes before serving tossed with the reserved beetroot leaves, if available. (This is a good moment to pick out the pine needles, if you’ve used them.)

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