Label
All
0
Clear all filters

Lulu Grimes

Beetroot

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
For those who know beetroot (beets) only from tins, trying the fresh variety will open your eyes to a whole new world. This delicious, suede-skinned, deep-red vegetable can be used in all manner of ways: grate it raw and add to salads; roast whole beets with garlic; boil or steam them; purée with oil and spices to make a dip; or as in Eastern European kitchens, use to make the soup, borscht.
Cook and use beetroot leaves as you would spinach: blanch and add to soups or salads. Store beetroot in the crisper drawer of the fridge for up to 2 weeks.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title