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.
It's time to up your pudding game and create a celebratory pudding fit for the Queen Elizabeth II's platinum jubilee. Take a look at the competition details and practice these inspiring pudding recipes.
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