Beat the January blues with Beetroot Risotto

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Beat the January blues with Beetroot Risotto

Eating seasonally, when produce is packed full of flavour is without a doubt the best way for you to enjoy food at its best. Each month we will be highlighting what’s in season and also share one of our favourite recipes using some of these great ingredients. We hope that it’ll inspire you to get in the kitchen, start cooking and ultimately support great British food.

Our seasonal favourite, Beetroot is a root vegetable with dark, purple skin and pink/purple flesh. Known for its vibrant colour and sweet flavour, Beetroot has become increasingly popular over the last few years for both sweet and savoury dishes.

Beetroot is an excellent source of folate, manganese as well as being rich in nitrates. When ingested it’s believed that our body converts nitrates into nitric oxide, a chemical thought to lower blood pressure as well as associated risks such as heart attacks and strokes. Beetroot is also a good source of iron and contains potassium, vitamins A, B6 and C.   

Most would only be familiar with beetroot in its pickled form, but this root vegetable can be served in a number of exciting ways. One way to get the most out of your beetroot is to cook whole and either bake or roast in the oven with a splash of oil and your favourite herbs. Another option is to try boiling beetroot, which is the preferred method if you are planning on working it in to a soup or purée. Arguably the most popular method is to serve beetroot raw then throw into a salad or pasta dish.

When picking your beetroot at the supermarket or the green grocers you should always pick firm bulbs with fresh leafy green, tops. The stalks are also pleasant to eat and can be cooked in the same way as spring greens or spinach. If the beetroot skin is damaged, then the vibrant colour will bleed out whilst it cooks, so it’s best to look out for unblemished beets, so you can enjoy its flavour to the fullest.

You can also try growing your own beetroot at home. The root vegetable is renowned for being one of the easiest vegetables to grow and can be a great starting point for anyone who wants to take up a new hobby. Beetroot will grow in any well drained garden soil or container. As soon as the beets have grown to the size of a golf ball they can be enjoyed, alternatively you can let the beetroot grow to the size of a cricket ball for a fuller flavour.

Click here to try our Beetroot Risotto, wonderfully vibrant it’s a treat for the eyes as well as the mouth.

Other seasonal delights include:

Vegetables: Beetroot, Cabbage, Celeriac, Parsnips 

Fruit: Apples, Oranges

Fish and Shellfish: Mackerel, Scallops

Meat and Game: Guinea Fowl, Venison 

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