Roast beetroot with blackcurrants, feta and chilli recipe

I love introducing fruit to savoury dishes, as it lends both sweetness and acidity, and blackcurrants are ideal for this. Their season is short but plentiful so I tuck a few tubs of them in the freezer to make them last longer (you can use them straight from frozen in this recipe). Here salty feta combats the rich beetroot, making for a well-balanced dish.