STAR OF THE SEASON
RECIPES AND FOOD STYLING JEN BEDLOE PHOTOGRAPHS GARETH MORGANS STYLING DAVINA PERKINS
”I never tire of beetroot with its sweet, earthy flavour and shocking colours. For a quick fix, I love using the retro crinkle-cut pickled slices straight from the jar to adorn salads or eat with cheese on toast. When I’m feeling more sophisticated I serve fresh beetroot raw, thinly sliced or grated into rice or slaws, roasted in chunks as a side, or puréed to a smooth velvety texture for dips and soups. The earthy flavour can stand up to other big flavours – it pairs well with the heat of ginger and horseradish. At its best this month, beetroot is a true star. JEN BEDLOE, ACTING FOOD EDITOR”
WHAT TO LOOK FOR
The most common variety has deep purple skin and ruby flesh. Beetroot should feel firm and heavy for their size and the leaves, if attached, should be bright green and undamaged. To store, clean off any dirt and keep in a bag (paper/plastic) in a cool place or in the fridge. Beetroot will keep for 2 weeks but you’ll need to eat the leaves sooner. Steam or stir-fry – they’re great with pasta.
OTHER VARIETIES TO TRY
Look out for heritage varieties in various shapes and colours, such as the super-sweet golden beetroot and beautiful chioggia, with its pink and white striped flesh (pictured).
Beetroot-marinated salmon with dill pickled rice salad
SERVES 4. HANDS-ON TIME 30 MIN, PLUS MARINATING