We Brits love pickled beetroot but more recently our eyes have been opened to it’s versatility. Beetroot can be roasted, juiced, made into soups and gratins and even incorporated into delicious cakes. It’s natural sweetness means it is a foil for a myriad of flavours. It makes an excellent partner to rich meats like duck or oily fish such as salmon.
Rich in antioxidants, vitamins and minerals this root lays claim to many health benefits ranging from the ability to reduce cholesterol to increasing stamina when exercising. The Romans even used it as an aphrodisiac.
If there is one criticism that can be levied at beetroot it is that it can be rather messy and time consuming to prepare. It ‘bleeds’ readily leaving your hands stained magenta and can take an age before it becomes tender. Fortunately, you can buy ready cooked beetroot in most supermarkets which saves considerable time and hassle.
If you love this root then try some of these recipes from this blog: