Chris Chen
Roasted or pickled, beetroot is the king of root vegetables and more versatile than you might think. Grating it raw, sautéing the leaves or even adding it to chocolate cake are great ways to make the most of this ruby-coloured beauty.
Chocolate and beetroot cake
Roasted beetroot with pancetta, hazelnuts and Roquefort
Roasted beetroot with pancetta, hazelnuts and Roquefort
Roasted beetroot with pancetta, hazelnuts and Roquefort
PHOTOGRAPH CHRIS CHEN
Crunchy beetroot and mint salad with labne
Crunchy beetroot and mint salad with labne
Crunchy beetroot and mint salad with labne
PHOTOGRAPH CHRIS CHEN
Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot
Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot
Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot
PHOTOGRAPH CHRIS CHEN
Creamed beetroot leaves
Beetroot leaf ravioli with ricotta salata and herb sauce
Beetroot leaf ravioli with ricotta salata and herb sauce
Beetroot leaf ravioli with ricotta salata and herb sauce
PHOTOGRAPH CHRIS CHEN
Beetroot soup with crème fraîche, horseradish and crisp rye crackers
Beetroot soup with crème fraîche, horseradish and crisp rye crackers
Beetroot soup with crème fraîche, horseradish and crisp rye crackers
PHOTOGRAPH CHRIS CHEN
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