Light Lunches •Beetroot Horseradish Risotto - with Macarons
Facts about Beetroot or Beet in France
- France is the second biggest producer of beetroot in Europe behind Italy;
- According to Aprifel, it’s high in fibre and potassium;
- Eaten either raw in salads or cooked, beetroot is popular for its particularly sweet character, so ideal with both sweet and savoury dishes;
- Chiogga (candy beetroot) is particularly pretty and great for serving sliced very thinly in salads or to decorate dishes. Marinate in some walnut/hazelnut oil with some white balsamic vinegar or orange juice for that extra je ne sais quoi! See this Land and Sea salad;
- To roast: peel and cut into chunks, top with some olive oil, onion slivers, fresh herbs and sesame seeds and roast uncovered (180°C) for 30-40 minutes;
- Did you know that beetroot and Swiss chard are cousins?
- Storage: whether raw or cooked, keep covered in a sachet or airtight container for up to 5 days in the fridge;
Autumn – Winter; October – March.