Warm broad bean and beetroot salad

1) Preheat oven to 200°C, Gas 6.
2) Lay the beetroot on a large sheet of foil in a roasting tin, drizzle with 1 tbsp oil, season and scatter with the thyme.
3) Wrap up foil to form a loose parcel and roast for 30 minutes.
4) Boil the broad beans in salted water for 4 minutes, drain and mix with the beetroot, lemon juice and zest and remaining olive oil.