Beetroots are available most of the year but are usually harvested between June and October. There are many wonderful varieties of beetroot, they are tastiest when they are golf ball sized and remember that the leaves can be added to salads. Beetroot can be juiced, boiled, roasted, grated into salads and added to soups and stews. A good chocolate beetroot cake is hard to beat!
Beetroot, walnut and herb dip:
- 250g cooked beetroot
- 1-2 cloves garlic, crushed
- 1 small bunch of coriander and parsley
- 50g shelled walnuts
- 3 tsp extra virgin olive oil
- 2tsp red wine vinegar
- Salt and freshly ground pepper
Blend the beetroot, garlic and walnuts until smooth. Add the remaining ingredients and season to taste. Delicious served with blue corn chips!
Recipe provided by Nutritional Therapist Roisin Cooke, graduate of CNM (College of Naturopathic Medicine) in Edinburgh.
