By Hugh Fearnley-Whittingstall
Enjoy beetroot recipes for salads, risottos or soups with a dollop of cooling soured cream. The sweet, earthy flavour of beetroot and gaudy colour also work well in cakes. Chocolate and beetroot are a particularly heavenly combination.
Beetroot soup with feta
Roasted vegetable and goats' cheese tart
Kohlrabi citrus salad
Roast root vegetables
Roast beetroot
Marinated beetroot
Beetroot and goats' cheese
Guinness cupcakes
Beetroot seed cake
Chocolate beetroot cakes
Beetroot chocolate cake
Beetroot and ginger chutney
Look for small beetroots with the stalks still intact.
To store fresh beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box.
To cook wash - but don’t peel - the beetroot and either boil, steam or bake until tender. Once cool enough, the outer skin should be rubbed off. To avoid stained hands, wash them and anything else you’ve used as soon as possible. Beetroot leaves and stems can also be eaten: cook them as you would any other spring greens.
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