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Beetroot
Beetroot often gets a bad press, in the days of my youth the only way it was served was pickled in vinegar, and the flavour so strong that no trace remained of the vegetable itself. Today you can buy over cooked vacuum packed beetroot which for me still does not truly do justice to this most delicious vegetable. In this collection of recipes I have tried to show the range of this remarkable vegetable, combining it with ingredients such as hare and venison through to apples, spices, cheese and smoked fish. Boil, roast, bake and grate, in soups, soufflés, cakes and salads, but above all eat it! Nutritional Therapist Katie Dick has provided some words on its amazing nutritional qualities, and of course my wife Caroline and I have had a lovely time taking the pictures avoiding pink fingers on lenses! So here then is a start for everyone you know who says “Oh I never know what to do with beetroot”. Well, This is the answer. When you order this book from me I will sign it for you!
76 pages, Paperback
Published September 21, 2013
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