The Currabinny Cooks: The best beetroot recipes

Beetroot, in our memories of childhood eating, seems to be exclusively of the pickled variety, in jars of deep pink liquid; staining hands, clothes and surfaces. Pickled beetroot has its uses of course and is a good for a shortcut way of making beetroot hummus or even the baba ghanoush recipe below.

Using the real thing is always best generally giving you less of the startling sweetness of jarred beetroot and far more of the earthy flavours. The more we have cooked with beetroot the more and more fond we have become of it.