My husband – Christopher Trotter [renowned food writer, chef and radio star!] has written 28 delicious recipes using beetroot and the photography is mine.
We had a lot of fun putting it together and tasting the results.
It was launched last week at Waterstones and is selling like the proverbial hotcakes – and consequently is now available in any Waterstones in Britain – It’s an ideal small Christmas present selling at £5.50.
Also local farmshops and Delis are stocking it. Balgove Larder, Loch Levens Larder, Pillars of Hercules, Blacketyside – to name just a few.
Here’s one of our favourite recipes from the book, enjoy…
ROASTED RED AND GOLD BEETROOT RECIPE
Ingredients
500g golden beetroot
500g red beetroot
80g sunflower seeds
90ml maple syrup (3 tblsp)
1 tblsp wine or sherry vinegar
4tblsp extra virgin olive oil
2 crushed garlic cloves
Fresh herb leaves as garnish
60g baby chard, rocket or young beetroot leaves
Salt and black pepper
Method
- Roast the beetroots in an oven
- Toast the sunflower seeds in a dry pan until lightly coloured
- Blend the syrup, vinegar, oil and garlic to form a dressing
- Peel the beetroots, or rub off skin with your hands, and cut into even size pieces, mix with the chosen green leaves and dress with the sunflower seeds and dressing and season to taste, garnish with the herbs