Take one bunch of knobbly golden beets and that sweet potato that’s been languishing. Scrub, pare root ends and slice off the eerie alien hair-growths. Reserve the beet greens for soup tomorrow. Cut the beets and potato into cubes and toss with some olive oil. Spread on a baking sheet and roast at 400 for about 30 minutes, until the vegetables start to caramelize around the edges.

You may decide to skip the salt for once.

Eat hot, while it’s snowing.