Angela Hartnett's beetroot and sweet potato salad

Let the beetroot renaissance begin, and combine this versatile vegetable with sweet potato for a superb salad supperBeetroot used to be thought of as the pickled stuff in jars that no one wanted to go near. However, as with many vegetables, it has had a renaissance. When it's in season (from September to the end of March), you'll find it featured on lots of menus, appearing in salads, puree, soup, even risotto.If you're including beetroot in a dish, you can cheat and buy the pre-cooked packets at your supermarket, but it's better to cook it yourself, if you have time. Just place it in a large pan of water that has been seasoned with rock salt, bring to the boil and simmer until a knife can easily go through it ? this can take up to an hour, depending on size.Alternatively,

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