Triple rediscovery of beetroot

Beetroot is more versatile than often thought. Whether fresh, savory or sweet - with a little creativity, you can create surprising dishes that will delight young and old alike.

Beetroot carpaccio with apple and walnuts

Ingredients for four people:
3 cooked beetroot
1 tart apple
2 handfuls of lamb's lettuce
3 tablespoons of walnuts
2 tablespoons of olive oil
1 tablespoon of apple cider vinegar
1 teaspoon of honey
A little salt
A little pepper

Preparation:
Finely slice the beetroot and apple. Arrange on plates and garnish with lamb's lettuce and walnuts. Mix the olive oil, apple cider vinegar, honey, salt and pepper and pour over the salad. Leave to stand briefly and serve fresh.

Beetroot risotto with goat's cheese

Ingredients for four people:
1 small onion
2 tablespoons butter
250 grams risotto rice, raw
2 cooked beetroot
1 liter vegetable stock
1 decilitre white wine
50 grams goat's cheese
2 tablespoons grated Parmesan cheese

Preparation:
Finely chop the onion and sauté in butter. Add the risotto rice and cook briefly until translucent. Deglaze with white wine. Gradually add the vegetable stock and stir regularly. Finely puree the beetroot and mix into the risotto just before the end of the cooking time. Finish with goat's cheese and parmesan. Serve immediately.

Beetroot chocolate muffins

Ingredients for twelve muffins:
150 grams dark chocolate
200 grams cooked beetroot
2 eggs
100 grams sugar
1 decilitre HOLL rapeseed oil
200 grams flour
1 teaspoon baking powder
1 pinch of salt

Preparation:
Melt the chocolate. Finely puree the beetroot and mix with the eggs, sugar and oil. Add the melted chocolate. Mix the flour, baking powder and salt and fold in. Pour the batter into muffin tins and bake at 180 degrees for about 20 minutes. The muffins remain particularly moist and will surprise you with their delicate aroma.

Enjoy cooking and baking!