Beetroot is a seriously versatile root vegetable that can and should be welcome anywhere.
I love to use it raw as a simple salad with cumin and orange, but cooked it transforms – the earthy tones lifted by a sweetness that seems to come out of nowhere. This flavour is never more impressive than when roasted.
Over the years I have made beetroot ravioli, beetroot soup, beetroot risotto, roasted beetroot, beetroot hummus, beetroot ice cream and even beetroot chocolate brownie.
Roast beetroot with thyme
As simple as it sounds. Wash, peel and wash again, then cut in to “wedges.” Dress heavily with olive oil, salt, pepper and thyme and chuck in the oven in the best non-stick roasting tray you have. Move a couple times during cooking and serve when ready. These can also be left to cool and added to salads.
Beetroot, cumin and orange salad
Wash and peel your beetroots and wash again. (You can wear gloves if you are bothered buy the staining, personally I couldn’t care less ).
Grate them and place them in a bowl with a slug of olive oil and some toasted and lightly crushed cumin seeds.
Season well and leave to marinate for a few minutes. Segment an orange or two and reserve the juice. Add the fruit to the beetroot and mix together. Serve with plenty of chopped parsley and sprinkle with toasted pumpkin seeds and smoked paprika.