Pickled beetroot is a very tasty addition to your meal, and a great way to use up all those wilting beets. Cook the beetroot in boiling water, then peel and slice or dice and pack into sterilised jars ...

This dish is an easy and healthy Finnish staple of rye bread and lightly-pickled beetroot. For this, you need dense proper rye bread, not a sourdough. With such simple ingredients, it's the quality of ...

While this combination of shredded celeriac, prosciutto and fresh herbs is a more refined take on the traditional version of Polish rice cakes – typically paired with grated or mashed potato – the ...

1 Spiced beetroot Place the beetroot in a pot and cover with water. Add the rest of the ingredients. Cook until soft, drain and peel off the skins. Place in a bowl. 2 Pickled onions Place all the ...

Beetroot belongs to the same family as chard and spinach, and while the most common variety is purple beetroot you can also get white, golden and candy beetroot, the last of which has white and pink ...

Pickled beetroot is a classic of the cuisines of Eastern Europe and Russia, it is indispensable as a delicious ingredient for borscht and a fragrant snack. Traditionally, it takes several days to ...

Customers who have bought jars of pickled beetroot from Asda have been warned not to eat them over fears they contain the deadly botulism bacteria. The Food Standards Agency (FSA) have issued a ...

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500g butternut squash, skin on, cut into wedges 2cm thick 3 tbsp light olive oil, or rapeseed or vegetable oil 1 large red onion, cut into thick wedges 60g pickled beetroot (see left), cut into chunks ...

Place all ingredients into a pot. Bring to the boil, stirring constantly. Top and tail beetroot, halve and place on a deep roasting tray, season beetroot with olive oil, black pepper and salt. Cover ...