Beetroot has become very chic. Chefs seem to love it! I'm a bit sceptical. Its strange combination of sweet and earthy tastes may well be its charm. But I reckon its also because the intense red adds such a dramatic dash to dishes. Don't get me wrong, I like it well enough. I think it needs to be paired with sour or salty ingredients for best effect: anchovies or capers or goat's cheese, for example. But, forget the idea of putting it in chocolate cake (and there are quite a few recipes for that!).
So..... do you eat beetroot often? And what do you do with it?
So..... do you eat beetroot often? And what do you do with it?