Cut the beetroot into 1cm/½in cubes and set aside. Put the lemon zest and juice, vinegar, red onion, apple and fennel seeds into a large, heavy-based saucepan. Place over a medium heat and bring ...

Beetroot is low in calories and is full of fibre ... If boiling, peel and cut into cubes. In a large bowl, combine the beets, walnuts/almonds, feta cheese (if using), parsley/cilantro, olive ...

When cool enough to handle, rub the skins lightly to remove. Chop the beetroot into small cubes (ideally less than 1cm/½in). Halve, quarter and core the apple (no need to peel) and cut into ...

Boil the rice for the time indicated on the package (9). Cut the beetroot into slices (10) and then into cubes (11) of about 1/2 inch. Heat a pan with a drizzle of oil and add the beetroot (12).

According to a report by the Argentinian news outlet Infobae, these advantages have been closely examined. "Beetroot contains ...

Place beet cubes on a lined baking sheet, rub with olive oil and roast for 30 minutes. Remove from oven and set aside to cool. Place roasted beets in a food processor, and pulse two or three times.

4. Cut the haloumi into 2cm cubes and fry in the same pan until lightly browned. Add to the salad along with the beetroot and sesame seeds, season with salt and pepper, then combine gently.

Anything with beetroot is a favourite of mine. Making it the base of this chutney ensures it goes a long way. The chutney is perfect to place in small jars and give as a gift. We all like to ...