Typically a rich purple colour, the sweet round bulb of beets or beetroot can be eaten raw, cooked or pickled and lends itself to a huge variety of beets recipes that are both rewarding and exciting.
Heirloom varieties like white and golden yellow beets make for pretty dishes especially sliced thinly with the stunning internal patterns adding texture and visual interest to the dish. Whereas the traditional purple beets are packed with vitamins and anti oxidants.
We have just the beets recipes from contemporary inspired dishes where beetroot adds colour and texture with trout, pigeon and shrimps in chef inspired exquisitely presented dishes, through to beetroot in baking with beetroot cupcakes or beetroot enjoyed raw in smoothies. And don't forget the colourful and bitter leaves which double up well as a salad. We've also thrown in a video guide to pickling at the end so you can make the most of beets all year round.
Swiss chef Andreas Caminada gave us this exquisite looking recipe where red beets accompany seared brook trout along with tarragon sauce and pea puree.
Chef Alfio Ghezzi, inspired by Nespresso's Lungo Forte, gave us this good looking recipe.
Beetroot leaves which are so often discarded take centre stage here adding a bitterness to combat the richness of the meat.
Venice's famous Vecio Fritolin restaurant, a classic stop for seafood, gave us this recipe where the beetroot sauce adds striking colour.
Chef Chris Denney for Live From London event gave us this menu find out how to make a deep fried zucchini flower with tomino cheese.
These eye catching chocolate cupcakes contain grated beetroot in the sponge base and beetroot juice gives the topping its vibrant colour.
Pineapple, beetroot and carrot are simply blended together and chilled before serving this delicious sugar free smoothie.
A delicious and refreshing smoothie containing beetroot, ice, mint banana, orange and grapefruit.
If you want to try pickling beetroot you can always check out this easy guide to pickling beetroot two ways.