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Digital Subscriptions > Delicious Magazine > Sep-17 > BEETROOT



”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”

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About Delicious Magazine

The September issue of delicious. is packed with great cooking: there’s a Ukrainian feast from Olia Hercules, a relaxed Persian menu from Sabrina Ghayour, Bruno Loubet’s incredible mushroom burger, Richard Bertinet’s end-of-summer pudding and Thane Prince’s foolproof jam-making feature. Our bigger midweek section is also filled with inspiration for exciting and healthy meals that are simple to cook but deliver on flavour. Plus improve your kitchen skills with our guide to sourdough, making a pastry lattice and step-by-step biryani.