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 ...

1. Prepare Marinade: Combine olive oil, squeeze of lemon, salt, and pepper in a bowl. Add sliced beets and marinate for at least 1 hour to overnight. 2. Prepare Ravioli: Lay half of the sliced ...

Peel the beet and slice crosswise 1/4 inch thick. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt. In a bowl ...

This classic salad makes an elegant and tasty first course for a dinner or a great lunch main dish. I simplify the preparation by using sliced canned beets. Drain the juice from a 1-pound can of ...

Thinly sliced beetroot adds a splash of colour and nutrition to salads, while roasted beetroot wedges make a perfect side dish. Beetroot is also a key ingredient in soups, stews and juices ...

Although this no-cook starter idea sounds fancy, it's really a simple beetroot salad. Thin slices of sweet, earthy beetroot are slicked with a mustardy dressing and topped with tangy goats' cheese.

Preheat the oven to 200C/180C Fan/Gas 6. Mix together the beetroot slices, shallots, thyme sprigs, balsamic vinegar and olive oil, season, then spread out on one of the baking trays. Bake for 30 ...

Wash, peel and slice the beetroot into thinly sliced, 1-2mm thick discs. Bring to a boil in a large pot, the vinegar, water, sugar, salt, and spices. Lower the heat to a simmer, stirring to ...

sliced 150ml olive oil 1. In a bowl, mix together the yoghurt, beetroot, garlic, lemon salt and salt. 2. Add the tahini and pistachios and mix well. 3. Transfer to a serving dish and finish with a ...