Ain’t this just the most gorgeous vegetable? Not only does it produce a stunning purple magenta colour when used in cooking, it is also low in fat – full of vitamins and minerals and packed with antioxidants.
I think that is enough reason to incorporated this humble ingredient into our daily diets, don’t you think?
I had a bunch of beetroot in the fridge I had to use up, so I decided to create a chilled soup, made with blending roasted beetroot, onion and garlic in a food processor after which the whole shebang ended up in a sieve to get the silky smooth consistency I desired.
Served with these amazingly flavorsome garlic and thyme toasts – which will be the death of me – this recipe is perfect as a starter – if you need some entertaining inspiration.
Check out my Chocolate Brownie and Beetroot Cake I did for the month of love. Have a good one everybody!