Summer is fast approaching, and our vegetable of the month is perfect for bringing a bit of colour and warmth to your meals whilst you wait.
There are several varieties of beetroot, from red to golden, Chioggia to Cylindra and several ways to cook with them. Here are some of our favourites…
We love a hearty salad packed with raw beetroot to add some flair and flavour. Or they work as a great addition to some fresh vegetables such as asparagus when grilled. If you’re looking for a healthy yet colourful snack, why not slice a beetroot and roast it in spices of your liking to make some easy vegetable crisps?
Beetroot don’t just have to be part of a side dish; it can work incredibly well as the main event. Take our Roasted Beetroot Galette recipe for example. It’s a beautiful tart topped with a layer of roasted multi-coloured beets, paired with a slightly hot horseradish spread. It’s a real show-stopper for a casual lunch and goes down a treat whether you’re a veggie or simply having a meat-free day.
We love beetroot so much that we may have a very little beetroot surprise for you very soon, so keep your eyes peeled! What’s more, our new cookbook, The Veggie Cookbook which is launching in August has several beetroot recipes that we can’t wait for you to try.
Beetroot is full of anti-oxidants and said to help keep your blood pressure in check. We’re fascinated by the fact that beetroot’s can apparently help you to exercise for longer –this is could be great for getting the Higgidy team through our weekly HIIT classes!
Best of all, it’s full of nutrients such as vitamin C, folate, vitamin B6, potassium, iron. And is also a good source of protein and fibre. Our advice would be to pop bright these pink beauties in any dish or recipe that you can, to soak up all of their juicy goodness.