Beet better best
There’s a good reason virtually every cookbook contains at least one beetroot recipe: both the raw and cooked versions of this autumn vegetable are packed with flavour, aroma and nutrients, and it can be kept in the fridge for up to three months and preserved in many ways to enjoy later.
Whenever possible, choose smaller beetroots that are similar in size and do not discard the leaves – they can be used as a substitute for salad leaves and spinach. Also leave part of the stalk and root attached when you boil or roast beetroot, as this helps to prevent it from “bleeding”.
The most popular cooking methods for beetroot are boiling and oven-roasting. Keep in mind it’s easier to remove the skins while the beetroots are still warm.
Juicing raw beetroot is another favourite way of enjoying this gem. Simply blend fresh beetroot with an orange, a carrot, an apple and some fresh ginger. It doesn’t get much easier, tastier or healthier than that!
Oven-roasted beetroot soup
Serves 4
Preparation time 15–20 minutes
Cooking time About 1 hour and 15 minutes
YOU NEED
• 50 ml olive oil
• 1 red sweet pepper, halved and seeded
• 1 yellow sweet pepper, halved and seeded
• 6 Italian plum tomatoes, halved
• 2 onions of average size, peeled and quartered
• 2 whole unpeeled garlic cloves
• 2 Granny Smith apples, cored and quartered
• 500 g beetroots, washed and halved
• juice and zest of 1 lemon
• 350 ml homemade or good quality shop-bought chicken stock
• 100 ml Bulgarian yoghurt (or cream)
• 100 g roasted cherry tomatoes, to garnish (optional)
• freshly baked bread, to serve
THIS IS HOW
Heat the oven to
