Grated raw beetroot + watercress + one beaten egg w/ salt & pepper, in a crumpet ring on a medium heat
Madhur Jaffrey’s Beetroot curry, which is an absolute triumph. And gorgeous! So pink.
(gluten free) Pasta with a pureed beetroot sauce, parsnip puree and grated goat’s cheese. Served with chicken.
Good old beetroot soup - this time with orange. Try this recipe maybe? It’s very close to the one I used (found it in a magazine)
If you want to feed beetroot to someone who doesn’t like beetroot (who thinks they don’t like beetroot) put it into a stew in the early stages of cooking. The colour will drain out as it cooks and they’ll only spot the taste, gently sweet and interesting.
Layers of sliced ham, sliced roasted or boiled beetroot covered in oil & mustard, and leeks in cheese sauce. Bake for twenny minutes. Terrific.
Boiling to pickle the very last of my beetroot crop. Probably too late, but I’ll know how woody they are once they’re done!
Pink scum, check.
Also cooking: pumpkin soup (ancient Blue Peter recipe from my childhood), quince & apple jelly. FEAST. Also pictured: community-pressed apple juice! Gone vinager-y now, but I’m pretty partial to vinegar tbh.
The water I boiled some ham in, some leftover chicken stock, and all the vegetables (roast potato, boiled cauli & carrot, a bit of leek & most of a whole beetroot) left over after Sunday dinner. Boil it, blend it, eat it.