I really can’t get enough beetroot at the moment. We’ve harvested so much over the summer and I still have about 30 growing away nicely on the allotment. I’ve roasted it, eaten it raw, mashed it, boiled it and pickled it. We’ve even put it in chocolate truffles which were very lovely I might add. One thing I have done differently this year is keep and eat the greens.
Beetroot greens boost the nutritional value of any dish
Admittedly I’ve had much cleaner greens that haven’t been eaten by our little bug friends at the allotment so they have looked a lot more appetising. If you are going to save the leaves, you really need to use them up on the day you take them off the beetroot as they will go limp very quickly.
Easy to toss them raw into soup
Incorporating them into salads and curries has been easy. They turn red lentil dhal a wonderful tinge of pink. I blitz them in at the end of cooking. Then they retain their nutritional value but lose a little of the bitterness.
Beetroot works incredibly well with cumin. I first had this combination at Duck Soup in Soho and have been hooked ever since. I decided to try it with coconut. It was a great mix. Earthy beetroot and creamy coconut are a perfect autumnal pairing. I added lots of cumin because ayurvedically it’s a ‘warming’ spice and so that gives an extra internal glow. I also topped the soup with crispy fried onions instead of croutons which gave a lovely balance of textures.