4 Ways With Our Bunched Beetroot

Beetroots are so happy in our soil and we’ll have them all through the summer. Earthy and sweet, they’re one of our most versatile veggies.

Raw

Grate equal amounts of beetroot and bunched carrots. Add some grated ginger, a finely chopped chilli and a handful of coriander leaves. In a jug mix 3 parts extra virgin olive oil with 1 part cider vinegar and a spoonful of Hodmedod’s fava bean paste. Dress the vegetables and scatter over some toasted pumpkin seeds and sliced spring onions.

Cure

Mix 4 tablespoons each of apple cider vinegar and white sugar with 1 star anise, a teaspon of sea salt and a teaspoon each of coriander seeds and fennel seeds. Heat and stir until the sugar has dissolved. Remove from the heat, add the juice and zest of 1 lime and allow to infuse for an hour, then strain and pour over 3 or 4 finely sliced beetroots. Cover and refridgerate for at least 1 day - you can leave it for up to 3 for a stronger cure and softer texture. Serve with toasted hazelnuts and a scatter of chopped dill.

Roast

Cut in to wedges and roast in olive oil for 30 mins. Cook Hodemedod’s Smoked British Quinoa with double the water, allowing to simmer on a low heat for 15 minutes. In the last few minutes, blanche the spinach in the water, then drain and add to the roasted beets. Mix together a teaspoon of Third Culture Kat’s Kashmiri Chilli Oil, toasted cumin seeds, extra virgin and a half a chopped, preserved lemon then stir through the beetroot grain. Top with sliced spring onion, fresh coriander and a squeeze of lemon.

Blitz

Cook 200g Hodemedod’s Split Flamingo Peas according to the instructions. Quarter 4 beets and cook in hot water until tender. Blitz both in a food processor with 2 tablespooons of tahini, olive oil and lemon juice until smooth. Season and serve with dill and toasted sesame seeds.