FIND­ING A GOOD BEET

IT CAN ADD A SPLASH OF VI­TAL­ITY AND COLOUR TO ANY DISH WHILE KEEP­ING A SUB­TLE FLAVOUR

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: VICKI TAY­LOR

Let’s talk about beet­root pow­der. Now, it’s not an of­fi­cial spice as such, but I do use it in some of my spice blends to give the over­all dish the de­sired “re­dish” colour it needs. I get asked about nat­u­ral and safe food colour­ings a lot. More and more peo­ple have food al­ler­gies these days and un­for­tu­nately, there’s a lot more ad­di­tives and rub­bish in food, es­pe­cially con­ve­nience/fast-food prod­ucts.

Beet­root is a veg­etable and the ex­perts say that if we eat any­thing with colour, it’s good for us. Beet­root, as any good cook knows, also car­ries a punch in the colour de­part­ment. In other words, it boldly stains. That’s why, when dried and ground to a pow­der, it’s the per­fect thing to colour food. Think tan­doori mari­nades, and sweet and sour pork.

The pow­der it­self smells sweet but the taste, al­though sweet, is very sub­tle. It won’t af­fect the over­all flavour of your dish. It’s great to use in just about any­thing where you want some colour. We stock pure beet­root pow­der: no fillers or nasties, just the real deal.

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