I don’t think we’ll ever win any prizes for our fruit & vegetable growing. This was our second attempt at growing beetroot. This year the roots were slightly more bulbous than the previous, but still not what you’d call monsters!
But we didn’t despair – we decided to make best use of what (little) we had. We used some of the leaves in salad – they look & taste much like spinach, but with beautiful, burgundy stems.
The remaining leaves & stems made a lovely, earthy winter soup – garnished with a little flourish of cream.
The (baby) beetroots themselves were pickled in balsamic vinegar with whole peppercorns – and they were absolutely delicious served with a selection of cheeses and a salad!
