Saturday, 3 December 2005


Beetroot is a beautiful colour and absolutely delicious when not from a can. Although there is a time and place for canned beetroot.
Beetroot seems to be a very British, and therefore Colonial, thing. I have been fairly surprised to find it included in Middle Eastern, African and European cooking. Although that could all have come from the British . . .
Beetroot is ubiquitously pickled. Being a root it is a prime candidate for roasting. Beetroot is a good choice to include at a juice bar. But I would recommend roasting.

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