So we all know the good old common beetroot, pickled and served with stovie's (Scottish dish a real winner) or in a risotto.
All very nice but the vegetable can be used for so much more than just that, you can do a carpaccio, jelly, cure fish in it, make ice cream. It goes well with meat, fish, and chocolate. On the hotter days we serve it with mackerel and oysters, when it gets cooler, whipped goat cheese, ginger bread and walnut dressing.
There is also more interesting types out there, at the restaurant we use golden, chioggia also known as candy, Cheltenham and baby beetroot.
Beetroot is right in season at the moment so its a good chance to play around with it. I will keep you posted.
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