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.
A delicious pairing from Sager and Wilde. You could make it the main event, or serve alongside a roast.
A warming and scrumptious recipe from Sarah Raven.
A recipe from Sarah Raven. This should be eaten within a couple of months and be kept in the fridge once opened.
Bright flavours for a cold day from “Greenfeast: Autumn,Winter” by Nigel Slater.
A hot ketchup to accompany sausages or pork chops from Nigel Slater.
A colourful vegetarian dish from Diana Henry.It could be served as a vegetarian main , alongside some salmon or if you are a beetroot fan like me with anything.
A flavourful tart from Donna Hay.
This is from Jamie Oliver’s ” The Return of the Naked Chef” and can be served as part of an antipasti plate or to accompany some grilled white fish.