3 ways with... beetroot
● For a refreshing root drink for two, juice 1 small beetroot, 2 carrots, 10 French breakfast radishes, 2 apples and the flesh of ½ lemon.
● For a lightly spiced sweet beetroot pie, preheat the oven to 200ºC/400ºF/gas Mark 6. Line a 23cm pie tin with 250g shortcrust pastry. Line with baking paper and baking beans and bake for 20 minutes. purée 325g cooked beetroot with 3 eggs. in a pan heat 75g soft brown sugar, 250ml double cream, 2 tsp mixed spice and ½ tsp each of allspice and ginger. Bring to a simmer then combine with the purée. remove the baking paper and beans from the pastry and pour in the filling. Lower the temperature to 180ºC/350ºF/gas Mark 4. Bake in the oven for 25-30 minutes then allow to cool and chill in the fridge.