Now might be a good time to ask: do you like beetroot? We’ve heard that some people loathe it but we obviously don’t feel the same way. This sweet, earthy colour-explosion of a root is incredibly versatile and lovely to use in cooking. In this book, it features in bread, juice, crepes, burgers and salads.
Here, it is the star ingredient of a quiche, paired with its two best friends, goat’s (chevre) cheese and walnuts. Tons of mint add a sharp contrast to the beetroot’s sweetness and nuttiness. If the beetroot has healthy-looking greens, we use them in this recipe, too. Otherwise they can be replaced with spinach, chard or kale.
If you answered ‘no’ to the question above, may we just apologise for our obsession with the root (but deep inside we still hope that you will give our beetroot recipes a chance and that they will help you overcome your aversion).