VEG BOX STAR

September’s veg box star BEETROOT

With bold colour, delicate sweetness and earthy notes, this veg isn’t just for pickling – try showcasing it in a tart dressing

recipe SAMUEL GOLDSMITH photographs HANNAH TAYLOR-EDDINGTON

Tangy beetroot carpaccio

SERVES 4 as a starter PREP 15 mins plus at least 20 mins marinating NO COOK EASY V

3 beetroot, scrubbed 1 lemon, zested and juiced 2 tbsp olive oil 1 tbsp cider vinegar 2 tsp honey 1 tsp Dijon mustard large handful of rocket 50g goat’s cheese (optional) 20g walnuts, roughly chopped 1 Trim away the ends of the beetroot then, using a mandoline or sharp knife, thinly slice into discs. Tip into a bowl and drizzle over half the lemon juice, half the olive oil and 1 tsp of the cider vinegar, then season well. Toss or mix together, cover with a clean tea towel and leave to marinate for 20 mins-1 hr. 2 Make a dressing by combining the remaining lemon juice, olive oil, cider vinegar, honey and the Dijon mustard with a good pinch of salt and freshly ground black pepper. 3 Arrange the beetroot slices on a platter, slightly overlapped in a spiral pattern, then pile the rocket into the middle, leaving most of the beetroot on display. Drizzle over the dressing, crumble over the goat’s cheese, if using, and scatter with the chopped walnuts and lemon zest.

GOOD TO KNOW low cal • folate • vit c • 1 of 5-a-day • gluten free PER SERVING (4) 134 kcals • fat 9g • saturates 1g • carbs 8g • sugars 8g • fibre 3g • protein 3g • salt 0.3g

tip

MAKE IT MEATY

This recipe also works beautifully with thin slices of rare roast beef or salt beef tucked between the layers of beetroot.

MORE WAYS WITH BEETROOT

Ideas from the Good Food team

Beetroot orzotto

Heat 1 tsp vegetable oil in a saucepan, add 1 chopped red onion and cook for 8 mins until soft. Add 250g diced cooked beetroot, plus any juices if using a pack, 200g orzo pasta and 700ml hot chicken or veg stock, and season well. Bubble until the stock has been absorbed and the orzo is cooked through, about 15 mins. Add a small bunch of chopped dill. Serve in bowls with 100g feta crumbled over.

Beetroot hummus

Cook 500g whole beetroot in a large pan of boiling water for 30-40 mins until tender. Drain and leave to cool. With rubber gloves on, pull off the leaves and stalk, then peel. Roughly chop the flesh and whizz with 2 x 400g cans of chickpeas, drained, the juice of 2 lemons, 1 tbsp ground cumin, 2 tsp salt and a good crack of black pepper. Serve swirled with a little yogurt and toasted cumin seeds.

Crab & beetroot pâté

Mix 150g white crabmeat, 3 cooked and grated beetroot (around 200g), 2 tbsp half-fat crème fraîche, the zest and juice of 1 lemon and a small bunch each of finely chopped dill and parsley, and season. Cook 8 halved runner beans in boiling water for 1 min, drain and cool in iced water. Serve the pâté with the beans, 350g halved baby cucumbers, 8 radishes and crispbreads.

…and from our readers

My favourite is a beetroot fritter. Just make a fritter like you would with any other root vegetables, making sure to salt and squeeze the water out.

Adam Parker, Norway

I make homemade pickled beets. They are a staple in my native region, where they are often served with braised meats, roasts and meat pies.

Laurie Martin, Quebec

I grow my own. I chop the beet leaves and stalks and sauté them with a little butter and garlic. They taste like spinach. The beets, I peel and roast.

Christine Pearson, Suffolk

For all these recipes and more, go to bbcgoodfoodme.com