9 Ways With Beetroot

Steam the beetroot for 2 hours or until cooked. To check, insert a knife into the beetroot and it should slide in easily. When they’re ready, take out of the steamer, place in a bowl, cover with cling film and leave to cool.

To make the marinades, mix the ingredients in two separate bowls.

Peel the beetroot with a knife. Cut into segments, and place in the marinades and season.

To serve, spoon the stracciatella into a bowl, season, drizzle over some olive oil, top with 2 pieces of each beetroot and toasted walnuts. Serve immediately.

Preheat the oven to 180°C/350°F/Gas Mark 4.

Place the prepared vegetables, garlic bulb and herbs in a roasting tray. Drizzle with the olive oil and roast in the preheated oven for 30 minutes.

Remove from the oven, spoon over the marmalade and honey, mix well with two spoons, then season well with salt and pepper.

Put back in the oven for another 10 minutes, then squeeze out the soft garlic, discard the shell, and stir to coat. Serve immediately with any roast meats.

Take a heavy-bottom non-stick pan, add the olive oil. When the oil is hot, reduce the heat and add cumin seeds. Once you can see cumin seeds starting to pop, add the chopped ginger and green chilli. Cook, stirring, for a minute.

Add the grated beetroot and cook for 15-20 minutes until the beetroot is cooked and has released its juice completely. Stir through all the powdered spices. Add the salt to taste then keep cooking for 5-6 minutes. Switch off the heat. Let the mixture cool down. (Note: If you think your beetroot mixture has more moisture, cook for a longer duration.)

Once the beetroot mixture is cold, add in the grated potatoes, chopped coriander and cornflour. Mix together to make one even mixture.

Make 50g small balls with the mixture. The shape is your choice – we like cylindrical.

Make a slurry by mixing water and plain flour. Dip the beetroot croquettes in the batter and roll them in the breadcrumbs.

Repeat the process, so the croquettes get coated twice with breadcrumbs.

Deep fry the balls and drain on a kitchen paper roll.

Serve hot with kasundi mustard and yogurt dip or coriander and mint chutney.

To make the flatbreads, add the flour and salt to a large bowl. Mix well.

Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute or so.

Create a hole in the middle of the flour and gradually add the liquid until you have a dough.

Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy. Now add in the grated beetroot, kneading to incorporate.

Transfer back to the bowl and cover with a damp cloth for about an hour. The dough should have doubled in size.

Transfer back onto the floured chopping board and knead again to knock back.

To griddle the veg, add the courgettes and aubergine to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred.

To make the coconut mint dip, add all the ingredients to a jar and mix to combine – add a little water to loosen if desired.

To cook the flatbreads, heat a large griddle pan or frying pan to medium.

Divide the dough into four then roll out the first flatbread. Pop it on the griddle pan and allow to cook and char a little on that side then flip to cook to on the other side.

Repeat for all four flatbreads, keeping them warm on a plate covered with a clean cloth.

To serve, top the flatbreads with the griddled veg and dip.

Bring a large pan of salted water to the boil. Scrub the beetroot and, leaving the skin on, place each one carefully into the boiling water. Allow to boil for 30 minutes.

Meanwhile, peel the skin away from the onion. Using a mandolin or a sharp knife, thinly slice the red onion, keeping it whole while you slice so the onion slices create rings. Put to one side.

With a sharp paring knife, cut the peel away from the oranges, trying to cut away as much of the bitter white pith as possible while keeping the orange whole. Slice into discs. Put to one side with the onion.

When the beetroot has cooked, carefully remove from the water with a slotted spoon.

Allow to cool slightly until it is easy to touch. Using your fingers or a paper towel, gently rub away the skins. If the skin is a little tough to remove, cut it away with a paring knife.

Cut away and discard the ends and then cut paper-thin slices/discs of beetroot. You can use a mandolin or a very sharp knife for this – just try to get the slices as thin as possible.

If using a variety of colours, try to keep the lighter beetroot away from the deep purple ones which will spill their colour onto anything they touch, so keep them in a separate container until ready to assemble the carpaccio.

Make the vinaigrette. In a jam jar, lidded container or bottle, mix all the ingredients together by shaking briskly until all combined.

Plate up the carpaccio by first layering the beetroot and onion on a dish or platter. Add the orange slices and scatter fronds of fresh dill. Tear small pieces of goats’ cheese and dot among the beetroot, orange and onion. Drizzle over the vinaigrette and add seasoning to taste.

Preheat your oven to 180°C.

Place your garlic on a tray or inside some foil and roast for 10 minutes.

Place the beetroot, chickpeas, tahini, roasted garlic, lemon juice, olive oil, cumin, salt and pepper in a food processor then blend until smooth.

Heat the butter and olive oil in a medium pan. Add the onions and cook for about 10 minutes until softened and golden. Add the balsamic vinegar and cook for another minute or until most of the liquid has evaporated. Stir in the oregano and allow to cool.

Put the pastry on a lightly floured baking sheet. Create a border all the way around by lightly running a knife 2cm from the edge. Prick inside of the border with a fork.

Spread the ricotta over the pastry (inside the border). Top with half the feta and then the onions. Arrange the beetroot slices on top and crumble over the remaining feta. Brush the border of the pastry with the beaten egg and then chill the tart for 30 minutes.

Preheat the oven to 200°C (180°C fan).

Place the tart in the oven and bake for 30-35 minutes until golden and cooked through.

Place on a board and drizzle over the pesto dressing. Serve.

Preheat the oven to 160°C fan, gas mark 3. Line a 22cm square tin with baking parchment.

Put the beetroot into a high-speed blender and blitz until smooth.

Add the butter and dark chocolate to a heatproof bowl and set over a pan of lightly simmering water to melt, stirring occasionally. Set aside once melted.

Add the caster sugar, soft dark brown sugar and eggs to a bowl and beat with an electric whisk for five minutes, until pale and thick.

Using a large metal spoon carefully fold in the blitzed beetroot puree and melted chocolate then the flour and white chocolate chunks, until just combined, be careful not to over mix. Pour into the prepared tin and set aside while you make the cheesecake mixture.

Melt the remaining white chocolate in a heatproof bowl set over a pan of barely simmering water then set aside to cool for five minutes.

Beat the cream cheese until smooth then beat in the egg, sour cream and finally the white chocolate, until combined.

Spoon over the cheesecake mixture, swirl through with a skewer to create a marble effect and scatter over the cherries. Bake for 35-40 minutes, until just set with the slightest wobble in the centre. Cool completely before cutting into squares.

For the beetroot juice, combine the two ingredients and juice.

For the cocktail, pre-ice a coupe glass.

When it’s ready, use a saucer to rim the glass with lime or fennel salt.

Fill a Boston shaker with cubed ice and all of the ingredients. Shake hard.

Double strain into the iced coupe glass.