leftover beetroot? don’t bin it, re-spin it
Roast the beetroots in the oven until soft. Blitz them with a splash of olive oil, crème fraîche or yogurt, mix in some herbs (mint or thyme goes well) and serve with a scattering of pumpkin or mixed seeds. Serve on top of crispy toasted bread for a easy snack.
Roasted or raw beetroot is great with a soft cheese and makes a delicious salad. Choose either goats’ cheese or feta and team with mint, spring onions and roasted hazelnuts. Dress with olive oil, salt and pepper for a midweek dish that’s perfect on its own or with fish or lamb.