March 11, 2014
One of the vegetable vendors at my local market has been selling beautiful pink and orange-tinted beetroot lately that are brilliant in the colour stakes. I have been baking them in a tinfoil pouch then rubbing off the skin, chopping them into chunks and serving with a splash of oil, balsamic and white wine vinegars. Simple, but that’s all the earthy beets require.
| ©2000-2013 Churchill Communications