BEETROOT, FOUR WAYS

And not just the purple one

The earthy, sweet red beetroot forms the basis of the juice shots favoured by endurance athletes. It contains nitrates that turbocharge muscles’ mitochondria, increasing your stamina

INGREDIENTS

1kg Boltardy beetroot (the regular kind you get in supermarkets)

• 130g caster sugar, plus 2 tsp • 250ml red wine vinegar • 2 tbsp

cider vinegar • 2 tsp

Dijon mustard •6 tbsp double cream

• salad leaves • drizzle of olive oil •

6 eggs, boiled • fresh

horseradish, peeled and grated, to serve

• parsley, roughly chopped, to serve

METHOD

1 | Get things started early by boiling the beetroot in salted water for an hour, then remove the skins (bright pink palms, incoming) and slice into wedges.

2 | Heat the sugar, 250ml of water and the red wine vinegar together in a pan until the sugar dissolves, then pour the mixture over the beetroot.

3 | For the dressing, whisk a couple of spoonfuls of sugar into the cider vinegar,

then add the mustard and cream. Whisk.

4 | Arrange the leaves on six plates, drizzle with olive oil and place the beetroot wedges around them. Halve the eggs and sit them on top, then add the dressing, horseradish and parsley to serve.

Beet that.