Quick ways with beetroot

Beetroot is super healthy for you, and in abundance during the Winter months.

SOME NOTES ON BEETROOT

Interestingly, research has shown that freshly boiled beetroot is good if not a better source of nutrients than the raw vegetable.

Cooked, it has higher levels of most minerals, including potassium (which regulates heartbeat, maintains normal blood pressure and never function).

Leaving the beet unpeeled during boiling will stop the colour caused by the strong redpigment betcyanin bleeding out and staining cooking utensils.

Vinegar gives pickled beetroot an added piquancy, but does reduce the levels of all its nutrients.

Note: Click to see when beetroot is in season, and thus at it's tastiest best, and for some tips on choosing, storing and preparing

QUICK IDEAS WITH BEETROOT

Roast beetroot with balsamic vinegar, olive oil and garlic until sweet and tender. Add feta and mash roughly. Drizzle with extra virgin olive oil and serve with crisp flatbreads sprinkled with toasted cumin seeds.
Make burger patties with minced lamb, red onion and crushed cardamom seeds. Fry until cooked through and browned and serve with halloumi, coriander and pickled beetroot slices.

Gently fry sliced leeks and parsnips in butter. Add good quality vegetable stock and a little wine. Simmer for 15 minutes, allow to cool and blend to form a purée.

Reheat with a swirl of cream and serve as a soup, with oven-baked beetroot chips and crushed pistachios.

Add sliced beetroots to a sugar-syrup water and simmer gently for 20 minutes, or until the beetroot is candied, glossy and almost translucent.

Carefully remove from the hot syrup and place onto a silpad or greaseproof paper to set. Pile high onto chocolatey desserts or rich game dishes.

RECIPES USING BEETROOT

Beetroot jelly, roast beetroot and Parmesan tarts

*For more inspiration, simply type the word beetroot in the search box on the top right.