3 Ways with Beetroots

Last weekend, at our very first steering group meeting, we had the pleasure of three chefs cooking with us. It was the second round of our search to find the cook who will join The Edible Garden team in our makeshift-masterchef kitchen (aka Queen Mary's drama studio)

Charlotte, Ali and Mike all came armed with beetroots! As a self-confessed beetroot-phobe this filled me with dread! I should point out that Phakama set the chefs a brief to cook something with us using vegetables in a space with no kitchen facilities. So they all, quite rightly chose a vegetable in season - the beetroot.

I know the beetroot divides opinion. Some people adore it, but for me it just brings back visions of pink-stained bread and the smell of pickled beetroot in my little grandad's cheese sandwiches - my idea of food hell! Having said all that, I was open to having my preconceptions challenged and relished the idea of finding new ways with a beetroot. And I have to tell you Charlotte, Ali and Mike did not disappoint.

Ali's dish, cooked on a camping stove, of beetroot purée, cabbage, potatoes and fresh ground peanuts was lovely. The name of the dish has no translation as its name was a movement sequence created by its makers – Sue, Colleen and Ali.

Mike's beetroot salad was superb. Beetroots sprinkled with fennel powder, purple carrots and bergamot lemon and smoked cheese (cue improvised home-smoking device outside the doors of Queen Mary's)

Charlotte made 3 divine vegetable dips (the recipes of which can be found on our recipe page): beetroot, dill and tahini; spiced carrot; and roasted cauliflower, lemon and paprika. All were served with vegetable crudités, which made a sumptuous healthy feast. Try making them for yourself!