OFF THE MENU In drinks
Tossed in the juicer with some apples and fresh ginger, it’s an excellent early morning pick-me-up; grated and steeped in boiling water, with a dash of lemon juice and honey, it yields a soothing cuppa; and when simmered in a simple syrup, it’s the cocktail ingredient that keeps on giving.
In salads
No one’s dissing the OG pickled beetroot salad, but try adding raw beetroot to a cabbage, carrot and fennel slaw with a lime-spiked dressing, or stirring cooked, grated beetroot through full-cream yoghurt, red wine vinegar, garlic and fresh mint.
In dips
Stir grated, raw beetroot and cucumber through fullcream plain yoghurt for a new take on raita, or blitz cooked beets with chickpeas, tahini and garlic to make a pretty pink hummus.
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