Golden beetroot and ginger dip

Makes about 1 cups Preparation time: 15 minutes Cooking time:

1 hour

Golden beetroots lose some of their glow when cooked, but dropping in a dash of so-hot-rightnow turmeric keeps this dip vibrant. Don’t overdo it though, or the dip will be unpleasantly bitter. 2 medium golden beetroot 2 cloves garlic

2 tablespoons extra virgin olive oil

teaspoon ground turmeric Finely grated zest of 1 lemon

teaspoon salt teaspoon finely grated fresh ginger

2-3 tablespoons thick Greek yoghurt

A handful fresh coriander leaves, finely chopped

Heat the oven to 180 degrees Celsius.

Wash the beetroot and trim the ends or any hairy bits. Put it on a large square of foil with the unpeeled garlic cloves. Drizzle over about a teaspoon of the olive oil and season with salt and pepper. Transfer to the oven and bake for about an hour or until soft when pierced with a fork.

Set aside until cool enough to handle, then peel off the skins and discard. Squeeze the garlic out of its skin.

Put the beetroot, garlic, remaining olive oil, turmeric, lemon zest, ginger, salt and yoghurt in a food processor and blend until smooth. Taste and adjust the seasoning as necessary – it may need more salt and will benefit from some freshly ground black pepper. Scrape into a bowl, sprinkle with the coriander leaves and serve.

This can be made in advance and stored in a covered container in the fridge for up to three days.

Golden beetroot crisps

Makes about 2 cups of beetroot crisps Preparation time: 15 minutes Cooking time: 1 hour

This recipe doesn’t require a huge number of ingredients but it does call for a watchful eye and a dose of patience (trust me, I have lost many trays of would-be chips to inattention).

If you have a mandolin, or a food processor with a slicing attachment, now’s the time to use it. Otherwise, a sharp knife and a steady hand will do the trick. 3 medium-large golden beetroot,

Heat the oven to 180C and line two oven trays with baking paper.

Slice the beetroot into very thin rings (about 3mm thick), and pat dry with paper towels or a clean tea towel. Wipe a very small amount of olive oil across the trays, then arrange the beetroot slices on top. It’s fine for them to be touching as they will shrink dramatically in the cooking process.

Put the trays in the oven for 15 minutes, then remove and turn the beetroot slices over. Swap the position of the trays (this is particularly important if your oven has hot spots), and bake for another 10 minutes.

The beetroot slices will shrink and start to feel dry to touch.

Keep cooking and checking every five minutes at this point until you are happy with them, bearing in mind that they will continue to dry out as they cool.

When you have taken them from the oven, sprinkle generously with salt and store in an airtight container.

Shredded beetroot salad with miso, cashews and mint

We eat a lot of shredded vegetable salads, especially in autumn and winter when a leafy

2 medium-large golden beetroot, peeled and shredded

1 large carrot, peeled and shredded

cup roasted cashew nuts 1 large handful mint leaves, finely sliced For the dressing:

1 small clove garlic, crushed to a paste with a pinch of salt

1 teaspoon finely grated fresh ginger

1 tablespoon white miso paste

teaspoon sugar

1 tablespoon hot water 2 teaspoons soy sauce 3 tablespoons rice wine vinegar 1 tablespoon sesame oil 2 tablespoons extra virgin olive oil

Make the dressing first by putting all the garlic, ginger, miso, sugar and hot water in a small bowl or jar, and stirring or shaking together until well blended. Add the soy sauce, vinegar and oils, and whisk or shake until emulsified. Set aside.

Shred the beetroot and carrot (a food processor with a grating attachment is helpful here), and put into a serving bowl. Add half the dressing and toss to combine, then add the cashew nuts and mint. Drizzle over the remaining dressing and toss again before serving. Any leftovers can be stored in a covered container in the fridge for up to two days.

More of Lucy’s recipes at thekitchenmaid.com. To see what she’s cooking daily, find her on Instagram or Facebook.