This beautiful root vegetable is astonishingly good for you! It contains nutrients which can lower blood pressure, boost brain power, reduce your cancer risk and improve your gut health.
It is also very versatile and adds a gorgeous pop of colour to any meal. Try it raw, grated into a salad to add crunch, add to any soup to give an earthy undertone, roast it and add some cheese for an easy dinner, bake a sweet and moist chocolate and beetroot cake. Beetroot risotto is especially rich and warming on those chilly spring days. This recipe is simple and delicious:
1 litre vegetable stock
1 tbsp olive oil
4 shallots or 1 onion, finely chopped
3 garlic cloves, finely chopped
350g fresh raw beetroot, peeled and diced
250g risotto rice
1 tablespoon cider vinegar
100g Parmesan cheese
Heat the oil in a shallow heavy-based pan. Sauté the shallot, garlic and beetroot until softened (about 6-8 minutes). Add the rice and stir well until the grains are well coated and glistening.
Add two ladlefuls of hot stock, and the vinegar. Simmer, stirring all the time until it has been absorbed. Continue to add the stock at intervals and cook as before until the rice is tender but firm. Add the butter and most of the cheese and stir gently.
Serve scattered with a few soft thyme leaves, the remaining cheese and a good grinding of black pepper