Our Michelin Chefs Cook series is all about letting ingredients shine in expert hands, from every day to the seasonal and the rare treat.
When it comes to the wonderful world of fruit and vegetables we've covered asparagus, tomatoes, potatoes and rhubarb, but so far overlooked the unsung bold and beautiful store cupboard hero, beetroot.
Pickled, roasted, glazed, steamed there are many ways the humble earthy beetroot can add colour and depth to your dishes, even more so in the hands of accomplished chefs like Gordon Ramsay and Rasmus Kofoed. What's more beets are good for you!
Watch how Michelin chefs cook with beetroot below:
How to Cook Beetroot
Gordon Ramsay - Caramalised Beetroot with Roquefort
Watch as Ramsay whips up a sweet and sour antipasto with beetroot, balsamic and Roquefort while singing the root vegetable's praises!
Simon Hulstone - Golden Beetroot Ketchup
Golden beetroot ketchup with a heritage beetroot and elderflower curd going for colours, texture and tables and apple for crunch and acidity.
Colin McGurran - Lobster with beetroot
Homegrown beetroot adds a finishing touch to a roast lobster tail.
Rasmus Kofoed - A bite of beetroot
Danish chef Rasmus highlights the versatility of beetroot in fine dining in his bite-size crispy beetroot signature dish he serves in between courses at his Copenhagen restaurant, Geranium.
Lidia Bastianich - Beetroot Risotto with goat cheese and balsamic
An Italian team show just how easy it is to make risotto with beetroot, goat cheese and balsamic.
As usual, we can't resist a few bonus recipe from the expert folk over Chef Steps ...
To enjoy beetroot year round .. try pickling it..
Take your technical skills up a gear with this beet sphere, goat cheese and olive oil pops.