Beetroot recipes
Enjoy beetroot recipes for salads, risottos or soups with a dollop of cooling soured cream. The sweet, earthy flavour of beetroot and gaudy colour also work well in cakes. Chocolate and beetroot are a particularly heavenly combination.
I love leaning into winter cooking and dishes like slow-cooked stews and broths; hearty meals to fight the cold. But it’s also good to eat something fresh, bright and colourful too. Beetroots are a vegetable that just exude health and vitality – rich, earthy and full of flavour, you can feel them doing you good. This winter salad is fresh, crunchy and absolutely delicious.
Each serving provides 372 kcal, 5.7g protein, 29g carbohydrate (of which 27.7g sugars), 23.5g fat (of which 3.3g saturates), 10.2g fibre and 6.17g salt.
More beetroot recipes
Buyer's guide
Look for small beetroots with the stalks still intact.
Storage
To store fresh beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box.
Preparation
To cook wash - but don’t peel - the beetroot and either boil, steam or bake until tender. Once cool enough, the outer skin should be rubbed off. To avoid stained hands, wash them and anything else you’ve used as soon as possible. Beetroot leaves and stems can also be eaten: cook them as you would any other spring greens.
