A new way to serve beetroot as a vegetarian main course from ” The Weekend Cook” by Angela Hartnett.
A favourite recipe from ” The Women’s Institute Homemade Jams and Chutneys” by Midge Thomas. Serve with hot or cold meats such as roast pork or duck, or however takes your fancy.
A very good way with this vegetable from Abel & Cole ” How to Eat Brilliantly Every Day”. If you like you can fold the grated veg through the warm oil while it is still in the pan.
An ancient recipe for an addictive Ukranian drink which can also be used to add a sour note to Borsch and other dishes. The recipe is from ” Summer Kitchens” by Olia Hercules and makes 3 x 700 ml bottles.
If you get fresh beetroot with the leaves still attached- or grow your own- then this is a very good way to use the leaves. They taste like chard, and if they look a little limp just pop them in some ice cold water for a few minutes to perk them up and then dry with a tea towel or kitchen paper. The recipe is from ” Summer Kitchens” by Olia Hercules.
This tangy and crisp salad goes well with fattier cuts of meat, charcuterie or smoked fish. It’s from ” The Kitchen Orchard” by Natalia Conroy.
A delicious, easy and refreshing salad from the Ukraine which I found in ” Summer Kitchens” by Olia Hercules.
A slaw for any season from ” The Saffron Tales ” by Yasmin Khan. It goes very well with roast chicken or turkey, but also as part of a salad table. I served it with lamb burgers and new potatoes today.
This Georgian salad would usually be served alongside other hot and cold Zabuski at the beginning of a meal, accompanied by warm bread. Its from ” Notes from a Small Kitchen Island” by Debora Robertson.
A comforting vegetarian supper or side dish from Ravinder Bhogal. Serve some salad alongside if it’s the main dish.
Another recipe for beetroot with blood oranges from Nigel Slater.
I had lots of home grown beetroot from my allotment this year and cooked this delicious recipe from ” Morito” by Sam and Sam Clark. Sadly this book seems to now be out of print, though it appears occasionally on Amazon at inflated prices second hand. The beetroot can also be served with their recipe for Spiced Labneh.
You can never have enough recipes for fresh beetroot which is also very good for you. This is from ” River Cafe 30″ by Rose Rogers and Ruth Gray.
I am a huge fan of beetroot and always looking for new ways to prepare it. It is said to be good for the heart and the liver too. This recipe is from ” Polska” by Zuzu Zak.
A comforting Vegetarian supper from ” Cook as You Are” by Ruby Tandoh. Serve with some steamed rice, tortillas or jacket potatoes, along with a dollop of soured cream or yoghurt.