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.
A vegetarian version of the Swedish classic Beef Lindstrom from ” The Little Swedish Kitchen” by Rachel Khoo. The patties can be served with salad leaves, or some sliced avocado and crumbled feta. They also make very good vegetarian burgers served in a bun with some crispy Cos lettuce.
This salad showcases Beetroot and can be varied through the season by using different types of beetroot and leaves. It’s from ” Butter” by James Martin.
These vegetarian burgers from Claire Thompson are very good, though you do have to be careful they don’t break up when you are frying them. They benefit from an extended period to firm up in the fridge. Serve with your choice of sour cream, mayonnaise, aïoli, pickles (, lettuce leaves, goat’s cheese or feta. On rye bread or in a brioche roll ….
A Syrian Beetroot Salad from ” Sumac” by Anas Alassi.
A vegetarian stir fry from Kerala which i found in Anjum Anand’s ” I Love India”. You can add a whole can of drained chickpeas to turn it into a substantive main course, or accompany with a lentil curry. It goes well with lemon rice.
This is from Anna Jones’s new book ” One: Pot, Pan, Planet”. You can use other vegetables instead of beetroot according to the season.
A Jewish horseradish condiment served across Easter Europe. This version from ” Food for all Seasons” by Oliver Rowley includes finely grated raw beetroot.
A quick, easy and relatively healthy recipe from Georgina Hayden.
A recipe from “Asma’s Indian Kitchen” by Asma Khan.You can make this raita the day before and chill in the refrigerator until ready to serve.
A South Indian dish made with coconut from ” Made in India” by Meera Sodha. It can be served as a side or eaten as the main dish.