More ways to use beetroot

Beetroot & Caraway Soup -

Thinly slice 1 brown onion, 2 celery stalks, and grate 2 carrots. Saute with 30g butter until softened, about 5 minutes. Grate 1 beetroot (about 250g) and add to the veges along with 1 litre stock. Add 1 teaspoon caraway seeds and simmer for 25-30 minutes until the beetroot is tender. Season generously with salt and cracked pepper, and add about 1 tablespoon apple cider vinegar to taste. Serve with sour cream and freshly chopped dill or parsley.

Raw Beetroot Salad -

Add some goodness to your meals with this simple salad. Combine equal quantities grated beetroot and carrot in a bowl (optional additions include thinly sliced fennel, grated kohlrabi or swede). Add a handful of chopped parsley, mint and/or coriander. Make a dressing of 2 tablespoons lemon juice, 1 teaspoon honey, 4 tablespoons olive oil and a pinch of salt. Pour the dressing over the veges and toss to combine. Scatter with toasted seeds and serve.

Chocolate Beetroot Mud Cake -

In a bowl, whisk together ¾ cup (115g) plain flour (can use glutenfree), ½ cup (40g) cocoa powder, 1 teaspoon baking soda and a pinch of salt. To a food processor or blender, add ½ cup (125ml) olive oil, ½ cup (100g) sugar, 3 eggs, 1 teaspoon vanilla extract and 1 tablespoon cider vinegar. Add 200g pre-cooked beetroot (baked whole for 1 hour until tender), peeled and roughly chopped. Blend until smooth and creamy. Add the dry ingredients and pulse briefly to combine. Pour into a greased 20cm round cake tin and bake at 180ºC for 30-35 minutes until cooked through. Cool on a rack. Drizzle with chocolate ganache.