Prep time:
Cooking time: 1 hour 10 minutes
Total time:
Serves: 6
6 Medium Beetroot
2tbsp Olive Oil
1tbsp Honey
1tbsp Sherry Vinegar
2tbsp Creme Fraiche
Salt and Pepper
Juliet Bidwell creates a beetroot puree
- words: Juliet Bidwell
- pictures: David Merewether
You may also like
Rhubarb & pistachio loaf cake
Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...
Spring onion, walnut & sundried tomato sourdough
Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...
Rhubarb & pistachio scones
Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...