It’s a shame that many people (my husband included) are averse to this appealingly rich purple bulb, that has been considered beneficial to the digestive system, as a cancer preventative, and a tonic of blood. It is a nutritious vegetable with many health-giving and healing properties. Aside from bringing immeasurable good to human health, the sweet, earthy and velvety beet makes attractive, colourful and delicious dishes.
Sweet, spicy and satisfyingly crunchy...could those chips convince your husband to eat beets who passionately dislikes them?
Brown Rice Salad with Beetroot and Herbs
- Cook the brown rice according to the packet instructions. It takes about minutes. Drain and rinse under cold running water. Drain really well and tip into a large bowl.
- Stir the spring onions, chopped tarragon, dill and beetroot though the rice. Mix together the dressing ingredients and taste to check the seasoning. Stir the dressing through the salad. Pile the rice salad on a large serving dish and garnish with some roughly chopped dill. Serve immediately.
Oven Roasted Beetroot Chips
- 3 Medium beetroots, peeled and thinly sliced
- 1 tbsp Olive oil
- Pinch of chilli powder
- Sea salt to taste
- Preheat the oven to 170C/340F. Line a baking sheet with parchment paper. Clean, dry and peel the beetroots. Using a mandolin or a sharp knife, slice them into wafer-thin crisps.
- Toss in a bowl with olive oil, chilli powder and salt. Arrange on the baking sheet in a single layer. Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. Spread out on paper towel until cool and crisp. Sprinkle with additional chilli powder and salt if necessary.