On the boil

Cheshire Life - - Inside - COM­PILED BY: He­len War­wick

A round up of the lat­est restau­rant and food news

If your vi­sion of beet­root is the vine­gar-soaked morsels you find at the back of your fridge ev­ery now and then – read on. Nu­tri­ent-rich fresh beet­root is one heck of an ad­di­tion to sal­ads, finely grated and pepped up with le­mon juice and olive oil. This be­ing our well­ness is­sue, how­ever, reach for the juicer, and push through in-sea­son peeled beets. The re­sult is a sub­tle and sweet, dark pur­plish juice; and when paired with car­rot or ap­ple, it’s a zingy thirst-quencher thought to lower blood pres­sure. Time to put some beets in your eats this Jan­uary.

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