Beets are one of those ingredients that people either love—or think they don’t like. If you’ve only had them boiled and plain ...

Dazzlingly pink, rich and creamy, this easy beetroot risotto is made with ready-cooked beetroot. If you roast it yourself, save the beetroot leaves, wilt them down and stir through the risotto.

Test with a skewer towards the end of cooking, it should go through the beetroot fairly easily when cooked. Take out of the oven, leave to cool and then break off the salt crust, freeing the beetroot.

Brush over some of the glaze and lower the heat ... Allow to rest for 5 minutes before serving. 1 medium beetroot, peeled and coarsely grated Cook the onion, ginger and garlic in the oil until ...