Home made Beetroot Crisps trump the packet version hands down, and can be served on their own, in salads or to accompany game and duck. This recipe is from ” Simply British” by Sybil Kapoor. The crisps can be made in advance and reheated in a low oven.
A favourite recipe from ” The Women’s Institute Homemade Jams and Chutneys” by Midge Thomas. Serve with hot or cold meats such as roast pork or duck, or however takes your fancy.
A very good way with this vegetable from Abel & Cole ” How to Eat Brilliantly Every Day”. If you like you can fold the grated veg through the warm oil while it is still in the pan.
I am a huge fan of beetroot and always looking for new ways to prepare it. It is said to be good for the heart and the liver too. This recipe is from ” Polska” by Zuzu Zak.
A comforting Vegetarian supper from ” Cook as You Are” by Ruby Tandoh. Serve with some steamed rice, tortillas or jacket potatoes, along with a dollop of soured cream or yoghurt.
A Jewish horseradish condiment served across Easter Europe. This version from ” Food for all Seasons” by Oliver Rowley includes finely grated raw beetroot.
