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Great organic beetroot can have lovely chocolatey flavours and raspberry aromas. Here’s three great ways to cook them:
Beetroot, carrot, soy and lemon
Wash and trim two medium-sized beetroot and three medium-sized carrots, scrubbing all the dirt off. Make a dressing of three tablespoons of organic soy sauce, the same of extra virgin olive oil and the juice of a large lemon. Finely chop a handful of parsley. Coarsely grate the beetroot and carrot. Place in a large serving bowl with the parsley and massage the dressing in.
Take six small beetroot and trim, wash and scrub. Cut the beetroot very finely into 1 mm slices and scantly season with sea salt. Take 150 g of matured sheep's milk cheese and slice very finely and on a plate alternately arrange the beetroot and the cheese slices. Dress with a little sherry or balsamic vinegar and a drizzle of extra virgin olive oil.
Baked beetroot salad
Place a bunch of small beetroot, trimmed and cleaned in a small roasting tray, drizzle with olive oil and sprinkle with sea salt. Bake in a moderate oven for 90 minutes. Remove. Allow to cool. Toast 150 g of almonds in a flat tray in the oven for 10 minutes, cool and roughly crush. Make a dressing of a tablespoon of Dijon mustard, the juice of a lemon, and a tablespoon of extra virgin olive oil. Chop the beetroot, cover with a small handful of chopped mint, add the chopped nuts, dress with the mustard dressing and toss.