~Per Bunch. A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root vegetable with dark purple skin and pink/purple flesh. It has also enjoyed something of a deserved comeback in recent years – its earthy, rich, sweet flavour and vibrant colour lend themselves to a variety of sweet and savoury dishes. Beetroot is a close relative of spinach and chard and has good nutritional content – it’s also reckoned to be a good detoxifier. Roast, chop and dress with walnut oil and chives. Bake in olive oil and cumin seeds, then dot with feta and bake again. Boil, drain and serve with olive oil or butter. Juice from raw and mix with carrot juice for a vitamin-rich drink.
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