INSIDE YOUR VEG BOX

Inside your veg box BEETROOT

These versatile bulbs have sweet, earthy flesh that can be purple, candy-striped or bright yellow. As well as pickling or tossing them in salads, you can showcase them in

this silky risotto recipe ESTHER CLARK photograph YUKI SUGIURA

Beetroot risotto with feta

SERVES 2 PREP 15 mins COOK 30 mins EASY V

2 tbsp olive oil, plus extra to serve 1 onion, finely chopped 300g raw beetroot, grated 1 garlic clove, crushed 175g risotto rice 100ml non-alcoholic white wine 600ml hot vegetable stock 50g grated parmesan or vegetarian alternative ½ lemon, zested and juiced 40g feta, crumbled small handful of dill, to serve (optional)

1 Heat the oil in a large saucepan. Add the onion and beetroot, and cook over a low-medium heat for 15 mins. Add the garlic and cook for 1 min. Stir in the rice and fry for a couple of minutes, then pour in the non-alcoholic wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente. Stir through the parmesan and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Season to taste. 2 Toss the feta with the lemon zest and dill, if using, and spoon over the risotto. Finish with a drizzle of olive oil. Any leftovers will keep covered in the fridge for up to three days. Reheat in a pan over a low heat, stirring in a little stock to loosen.

GOOD TO KNOW calcium • folate • fibre • vit c • 2 of 5-a-day PER SERVING 727 kcals • fat 24g • saturates 9g • carbs 93g • sugars 19g • fibre 8g • protein 22g • salt 1.9g

HOW TO MAKE BEETROOT LAST LONGER

Pickle it

Try making your own pickled beetroot. Cook the beetroot in boiling, salted water until tender, then slice and pack into sterilised jars with pickling liquid made using white wine vinegar, sugar and salt as a base. Add a few aromats, if you like, such as fennel seeds, chilli or dill.

Turn it into a chutney

To make your beetroot last even longer, make it into a chutney to serve with cold meats and cheese in winter and at Christmas. Beetroot holds itself really well in a chutney and develops its flavour over time. Find beetroot chutney recipes online at bbcgoodfoodme.com.

NEW WAYS WITH BEETROOT

BBQ IT

Wrap small beetroot bulbs tightly in foil and bake directly on the hot embers of a barbecue for 45mins-1 hr or until tender when a cutlery knife is inserted. Slice the beetroot and toss with olive oil, balsamic vinegar and goat’s cheese, and serve in a leafy salad.

MAKE A RÖSTI

Turn your beetroot into moreish, crispy fritters. Grate the raw bulbs, then fry with seasoned shallots and onions. Shape into patties and bake or fry until golden brown on both sides. Serve with poached eggs, smoked salmon or trout and soured cream for a Scandi-inspired brunch.

BAKE IT IN A CAKE

Beetroot pairs beautifully with rich chocolatey flavours. Try baking it into a brownie or chocolate cake. It adds a slightly savoury edge to balance the sweetness and imparts moisture into the bake. Find beetroot-based bakes at bbcgoodfoodme.com.

MAX ROBINSON Stylist ESTHER CLARK | Food stylist SARAH SNELLING | Shoot director