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Beetroot risotto

Diana Henry’s beetroot risotto with Lancashire cheese

You can serve this as you would any risotto – with grated pecorino or parmesan on the side – but I like a subtler cheese, and since it isn’t strictly Italian I think it’s alright to use something unexpected. Crumbly Lancashire is perfect.

Love Beets - Beetroot Juice

Love it!

Try this brand new range of beetroot juices – including beetroot or beetroot and cherry.

Beetroot juice is full of powerful antioxidants and nitrates, boosting stamina and endurance (the secret of high performance athletes!), and our unique filtration method allows for a desirably smooth taste! Both flavours are 100% natural, gluten-free, with no added sugars, artificial colours or preservatives.

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To juice or not to juice?

Did you know that eating 200g of cooked beetroot provides the same health benefits as drinking 500ml of juice? So whether you are juicer or a snacker you can easily get your 5-a-day with beetroot!

I don't understand why I spent my entire childhood pushing beetroot round my plate as if it was deadly nightshade. It's red, it's sweet, what's for a child not to like? The life-changing moment was when I made a dish of sliced beetroot in cream to go with slices of bloody, melting roasted rib of beef. The deeply savoury, crusty bits around the beef and the warm, sweet cream was love at first forkful.

Nigel Slater

Beetroot is a remarkable, healthy and delicious vegetable that is fast becoming ubiquitous at the nation’s most fashionable dinner tables – the days when it was simply picked and served from a jar with salad cream have long since disappeared. It’s healthy, versatile and delicious – and finally gaining the popularity it deserves.

Mark Hix