-800 g various beetroots (or, if you can’t get them, one type is fine)
-300 g rhubarb, cut on an angle into 2.5 cm pieces
-30 g caster sugar
-2 tsp sherry vinegar
-¾ tbsp pomegranate molasses
-2 tbsp maple syrup
-2 tbsp olive oil
-½ tsp ground allspice (pimento)
-1 small red onion, thinly sliced
-20g picked parsley leaves
-100g creamy Gorgonzola or similar blue cheese, torn into small chunks
-Salt and black pepper
Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one – it should be soft all the way through. Set aside to cool, then peel and cut into a rough 2cm dice.
Toss the rhubarb with the sugar, spread it over a foil-lined oven tray and roast for 10-12 minutes, until soft but not mushy. Set aside to cool.
In a large bowl, whisk the vinegar, molasses, maple syrup, oil, allspice and some salt and pepper. Add the onion, set aside for a few minutes to soften, then add the parsley and beets. Stir to combine, season to taste and, just before serving, gently fold in the rhubarb, its juices and the cheese.