Beautiful beetroot has many uses and is also very good for us.
Beetroot, rich in betaine, can help with blood pressure and cardiovascular problems. Beetroot is a good source of iron, calcium and potassium. Good source also of Vitamin A, B and C.
Very easy to grow and has many simple easy uses in the kitchen. The bulb and the leaves are both edible. Now in different colours including yellow and white as well as the traditional dark purple.
Grate raw into a salad
Juice with apple, carrot and ginger for a morning blast
Boil, peel and pickle in vinegar
Peel quarter, season and oil. Roast in hot oven till just soft
Makes fantastic chutney
Roasted beetroot with venison
Beetroot and feta go well together, and look spectacular
Beetroot with lentils, ginger and feta
400 gm lentils
800mls vegetable stock
1 onion, finely diced
1 clove garlic crushed
10gm fresh ginger, crushed
20mls cooking oil
400gm beetroot, peeled, cut into wedges and roasted
100gm feta cheese, diced
Handful chopped fresh parsley
Juice of half a lemon
Sweat onion, garlic and ginger in oil. Add lentils and stock. Bring to the boil and simmer till soft. Remove from heat; add roasted beetroot, feta, lemon juice and parsley. Season and toss together. Serve.
Note can be served warm or cold.
1k boiled, peeled diced beetroot
500gm cooking apples, peeled, cored and diced
400ml white vinegar
30gm fresh ginger, crushed
10gm allspice powder
1 tsp clove powder
100gm brown sugar
Put all ingredients into saucepan. Bring till the boil and simmer till nearly all liquid evaporated and mix thick and syrupy. Season with salt and pepper. Add hot to clean sterilised jars.
Beetroot, feta and mint salad with rocket
6 or 8, beetroot, boiled, peeled, cooled and cut into wedges
Handful of shredded mint
100gm wild rocket
150 gm feta cheese, diced
20gm wholegrain mustard
20ml olive oil
20ml balsamic vinegar
Fresh cracked pepper
Mix beetroot with all dressing ingredients. Add feta cheese. Mix mint and rocket together and place on a platter. Top with beetroot mix
Garnish with mint tips. Serve.
25ml cooking oil
1 onion peeled and diced
1 celery stalk, diced
1 small carrot peeled and diced
300gm potatoes peeled and diced
500gm beetroot, peeled and diced or grated
5gm caraway seeds
2 litres vegetable or chicken stock
Small handful of fresh dill
Sweat onions, celery and carrot in oil. Add potatoes, beetroot, caraway seeds and stock. Bring to the boil and simmer till vegetables cooked. Puree till smooth. Add back to saucepan. Bring to the boil, season and add chopped fresh dill. Serve with sour cream.