Many people only know beetroot as the pickled kind which often taste more of vinegar than actual beet. This is a shame because fresh beetroot is amazing - lose all that sharp tasting vinegar and you're left with something sweet, rich, earthy and hugely versatile. Monica shares how you can use it beyond the salad bowl along with a delicious and healthy smoothie recipe.
Beets are often roasted or boiled then tossed with salads, but there's so much more you can do.
Make Beetroot Sorbet, a refreshing dessert but also good with savoury dishes like grilled mackerel.
Or do what I've been doing and turn your beetroot into a smoothie.
I've been experimenting loads with smoothie recipes
over the last few months and have found beetroot to be one of the best ever smoothie ingredients. Boiled beetroot gives smoothies an amazing silky texture and rich earthy taste that goes really well with all kinds of flavours. You can go super rich with chilli and chocolate
but I like this lighter approach with apple and ginger. The apple, along with mint and avocado, help balance the earthiness of the beetroot. This is one of my favourite breakfasts at the moment.
Beetroot and Apple Smoothie
You can do this with raw beetroot, too - the result won't be quite as smooth as with boiled beetroot but it will be equally delicious. It’s not a very sweet smoothie, so add more prunes (or dates or other sweetener of your choice) if you’d like it sweeter.
1/2 raw beetroot
1cm piece of ginger
a few fresh mint leaves
1 cup of ice
Put all of the ingredients into a blender. Add enough water to blend and blitz on high until silky smooth.
Whether you want to fix up a quick batch of scones for tea or create an impressive soufflé dessert, this baker's collection is a good reference of some fantastic examples of British baking.
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