We’ve recently started collecting fresh veg from the Regent’s Park allotment and last week we were delighted to be given a handful of beetroot of different varieties and colours.
Many people don’t realise that the stalks and leaves are also edible and can be cooked in the same manner as chard or spinach. The bulbs are super versatile: eat them raw, roast them, steam them, pickle them, boil them or even bake cakes with them.
One the the most famous beetroot dishes is borscht, which is one of the gorgeous soups that we teach in the first class of our Absolute Beginners course but our favourite way to eat it is raw, like in our gorgeous chopped market salad recipe.
For more ideas on using seasonal veggies, why not come along to our Ultimate Vegetable class?