Roast beetroot with shankleesh, onion, almonds and dill

1.For pickled onion petals, stir vinegar, sugar, peppercorns, bay leaves and 360ml water in a saucepan over medium heat to dissolve sugar, then bring to the simmer, add onions and simmer until beginning to soften (4-5 minutes). Transfer to a sterile container, seal and cool to room temperature, then refrigerate for 3 days before using. Pickled onions will keep refrigerated for several months.

2.Preheat oven to 180C. Stir sugar and 2 tbsp water in a small saucepan over high heat until sugar dissolves, then bring to the boil and cook until dark caramel (3-4 minutes). Add vinegar (be careful, hot caramel will spit) and stir to combine well.

3.Place each beetroot in the centre of a square of foil large enough to enclose completely, spoon equal quantities of caramel mixture over each, then carefully wrap to seal. Place on a bed of rock salt in a roasting pan and roast until tender when pierced with a skewer (30-40 minutes). When cool enough to handle, peel and thickly slice.

4.For beetroot vinaigrette, simmer beetroot juice in a small saucepan over medium-high heat until reduced by a third (5-6 minutes). Meanwhile, place raspberries and vinegar in a separate saucepan over medium-high heat, bring to the boil, then add reduced beetroot juice and purée with a stick blender or in a small food processor and set aside to cool. Pass through a fine sieve, add oil and season to taste.

5.Toss beetroot slices with some of the beetroot vinaigrette in a bowl, arrange on a platter, drizzle with extra vinaigrette, then scatter with almonds. Drain a handful of pickled onion, separate into petals, then scatter over beetroot, and top with sliced Chioggia beetroot and crumbled shankleesh and dill. Season to taste and serve.