Enjoy the fresh beetroot juice immediately. In a large bowl, combine the diced beets, cooked lentils, walnuts/almonds, parsley/cilantro, olive oil, lemon juice, salt, and pepper. Gently toss ...

Beetroot is such a versatile vegetable, it can add color and flavor to any dinner menu. With its earthy taste and vibrant hue ...

Beetroot is one of the most versatile vegetables, and you can use it to prepare some amazing desserts, without adding any sugar ...

Dazzlingly pink, rich and creamy, this easy beetroot risotto is made with ready-cooked beetroot. If you roast it yourself, save the beetroot leaves, wilt them down and stir through the risotto.

A perfect way to feed healthy food to your kids—they won’t be able to guess that the ganache is made of beetroot!

In a bowl, mix sooji, beetroot, yogurt, salt, ginger, turmeric, cumin, kasturi methi, oil, and green chilies.Then add water ...

Pack sliced beets into a mason jar and pour over the pickling liquid. Place the lid on the jar. Allow the beets to pickle for at least a few hours, ideally for 1-2 days, stored in refrigerator.

Test with a skewer towards the end of cooking, it should go through the beetroot fairly easily when cooked. Take out of the oven, leave to cool and then break off the salt crust, freeing the beetroot.

Place the beetroot, frozen berries, oats and stem ginger into a blender. 2. Pour over the milk and whizz until smooth. 3. Pour the smoothie into 2 bowls and arrange the blueberries, walnuts and mint ...