soups, gratins and CAKES!
There’s so much more to beetroot than the sliced, pickled variety you can get in supermarkets. Whether you’re a lover or a loather of the beetroot-in-jars, it’s worth trying fresh beetroot. The flavour is delicate and they’re both easy to cook and grow. Read on for tips on how to avoid staining, how best to cook beetroot and for three scrumptious beetroot recipes, including one for raisin, chocolate and beetroot muffins.
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