Ever wondered what to do with beetroot? In this collection of recipes, Michelin chef and Fife Food Ambassador, Christopher Trotter, presents the range of this remarkable vegetable. Here, he combines it with ingredients such as hare and venison through to apples, spices, cheese and smoked fish. Boil, roast, bake and grate, in soups, soufflés, cakes and salads then eat!
With notes from nutritional therapist Katie Dick and photos from his wife, Caroline, there are 28 recipes for the wonderful beet including the leaves and stalks, each with its own colour photograph.