left­over beet­root? don’t bin it, re-spin it

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beet­root dip

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.

beet­root salad

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.

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