Beetroot

This is one of my favourite vegetables because of its versatility. Delicious beetroot salads are easily assembled using rocket, crumbled goat’s cheese, toasted chopped walnuts and a light vinaigrette made with walnut oil. Toss baked baby beetroot or segments of larger bulbs in hot sour cream with a touch of chilli or paprika and finish with chives to accompany roast venison or pan-fried loin of hare. Puréed oven-baked beetroot enriched with yoghurt and seasoned with salt, pepper, parsley and olive oil is an excellent hors d’oeuvre. Serve with garlic-rubbed croûtons.