Beets are a match made in heaven with soured cream, while charred onions and sumac bring a mangal-esque smoke and acidity that works brilliantly.
Put all the beetroot ingredients in an oven tray, add 200ml water and toss to combine. Cover tightly with a lid or tinfoil and bake at 200C (180C fan)/390F/gas 6 for an hour, until tender.
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