Beetroot

Scrub whole beetroot, trim the leaves but leave the root tip, then wrap each one in foil with a little oil. Roast at 200 °C until a knife slips through easily—about 45–60 minutes for medium roots—then rub off the skins once cool enough to handle.

Simmer whole, unpeeled beetroot for about 30–45 minutes, depending on its size; it is ready when a skewer reaches the centre easily. Drain, cool briefly and slide off the skin with your fingers.

Yes. Peel it and grate or shave it finely into salads and slaws; lemon juice or vinegar balances its earthy sweetness. Raw beetroot is firm, so thin slices are easier to eat than large chunks.

Cut off the leaves, leaving a short stalk so the roots do not lose moisture, and keep the unwashed beetroot in a bag in the fridge. Store the leaves separately and use them promptly, as you would spinach.

Keep cooked beetroot in a covered container in the fridge and use it within three to four days. Leave the skin on until you are ready to use it, which helps the flesh stay moist.

Its earthy sweetness works especially well with goat’s cheese, walnuts, horseradish, citrus and dill. Try it in a beetroot and goat’s cheese salad, or blend cooked beetroot into borscht.

Yes: blend cooked beetroot with a little water and strain it, then add the juice gradually to icing, pasta dough or cake batter. It gives a vivid pink-red colour, though baking can turn the shade less bright.

Beetroot contains intensely coloured pigments that transfer to skin and porous surfaces. Wear gloves if you want to avoid stained fingers, and rinse a chopping board promptly; lemon juice can help lift colour from hands.