I can't believe how drenched this city is. But I kinda like it. Soggy, but clean and fresh. I'm making the most of it food wise... pies and cakes and mash and comforting lovliness. Beetroot has been a fairly recent addition to my kitchen, and because its colour is so bright, those nutrients are jam-packed. And I'm only just discovering how versatile they can be. Here's a few things I'm doing with them...
* Peel and grate into a bowl with some raspberry vinegar, evo and seasoning, stir well, put on hamburger buns or a steak (or mushrooms and haloumi for the vegos)
* Roast in their skin for an hour on 180 (add two tablespoons water to the pan and cover beets with foil). Peel, chop into cubes, add to a salad of rocket, black olives and marinated goat's fetta... just make sure you have a seriously good evo to top it all off
* Bake them as above, peel, chop and add to a rustic vegetarian tart in the last ten minutes of cooking
* Peel, slice into wafer-thin rounds (use mandolin or cheese slicer if you can), place on baking paper-lined tray and brush or spray with olive or grapeseed oil. Bake at 180 for 20 mins, turn and bake another 20... don't let them burn. Sprinkle with sea salt and serve with horseradish cream
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