Food Maths: Beetroot

METHOD

1. Preheat the oven to 190-200ºC. Marinate the beetroot in the balsamic, honey and dill. Season with salt and pepper. Wrap in foil and place in a baking tray. Bake until cooked (around 1 hour). If you’re short of time, slice them in half.

2. Serve the labneh, burrata or mozzarella on two plates. Sprinkle with black pepper and a pinch of salt. Slice and lay over the beets. Sprinkle any herbs you want to include, and walnuts if you’re incorporating.

3. This is great with a chunk of sourdough.

METHOD

1. Grate or blitz the beetroot with the garlic clove.

2. In a large heavy-based pan, add a slosh of olive oil, then the shallots, beetroot and bulgur wheat. Pour in the white wine and around 400ml stock – enough liquid that it covers the wheat by 2-3cm. Taste and season. Simmer for 15-20 minutes, until cooked, stirring regularly. If you need to add more liquid, pour in a little more stock. Fork through, then turn off the hob. Place a plate over it and set aside. 

3. To finish, fork and divide the bulgur onto the plates. Scatter over plenty of fresh herbs and feta cheese. Some poppy seeds would make a delicious final layer.

METHOD

1. Preheat the oven to 140ºC.

2. Line your baking trays with baking paper and grease so the beet slices don’t get stuck to them in the following process: season the thinly sliced beets with salt. You can sprinkle with some thyme if you wish or rub with garlic.

3. Slow cook for one hour or more until they’re crisp. Make hummus to dip into.

METHOD

1. Make the day before you want to demolish it. Whisk the double cream in a clean bowl to make stiff peaks.

2. Blitz the raspberries and beets.

3. Whisk the icing sugar, spice and the raspberries and beets together.  Now fold the cream into the mix. Whisk again to make thick. Put in an airtight container. Freeze overnight.