Anna Jones’ beetroot recipes
The Guardian -

Contrasting colours and fragrant flavours tempered by lively spices and a cool yoghurty finish

My kitchen has been filled with red and purple this week, from a red cabbage salad to a grilled radicchio pasta – and lots and lots of beetroot. All this has taken its toll on my hands, which are now the colour of amethysts. But I’ve been reminded what a versatile vegetable beetroot is. Roasted, it intensifies and the sugars almost caramelise, the flavours deep and moody. Eaten raw, as it is in today’s...

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