In the Carpathian highlands, in summertime, Hutsul women often sue beetroot leaves to make a variation of holubtsi (‘little doves’), the iconic Ukrainian dish of cabbage rolls. The beet laves ...

Save the stem and green leaves of that bunch of beetroot you bought. Then, clean and sauté them up with some garlic, ginger, ...

Grate some beetroot and carrot. Chop some onion and capsicum. Put some curd in a bowl and whisk it until smooth. Roast cumin, ...

If you roast it yourself, save the beetroot leaves, wilt them down and stir through the risotto. Each serving provides 371 kcal, 27g protein, 76.5g carbohydrate (of which 14.5g sugars), 32g fat ...

Grate the beetroot and set it aside. In a bowl, combine the grated beetroot with the plain curd. Mix well. In a small pan, ...

This dish wins the hearts of everyone. I adore vegetables like beetroot. Especially the sweetness and earthiness they have ...

You can add a little water, if you find the mixture a little dry. 4. Add the beetroot, sesame powder, curd, olive oil, cumin powder and salt, and blend again until smooth. 5. Transfer to a bowl, and ...

About Beetroot Raita Recipe: Raita is a variation of curd, an accompaniment at every lunch/dinner party. An Indian food spread is always incomplete without a Raita. Here is a healthy and delicious ...

Serve as a side dish to barbecued steak or sausages. Heat the oven to 180C. Trim the beetroot leaves, but leave some of the stalks and tails intact. Wrap individually in foil and place in the oven.