I'd totally forgotten that I still had a few Beetroots in the ground up at Haddock's; so out they came, and I made some Beetroot Crisps to accompany a gorgeous Salmon steak last night.
I sliced them very thinly, then deep fried them in Sunflower oil. They were sweet, earthy, and crisp. Nothing less than a true gourmet's delight (not a very good picture, I'm afraid).
I shall have to sow another half-row again this year. They're too good to miss.