I'd like regular ancestral cooking emails!
First beetroot harvest. And they are better than my first try last year. Container grown on our tiny patio, from seed. The greens are just as impressive as the roots – delicate and tasty.
I’ll boil the green for 5 minutes, but there’s a bit of a recipe jam for the beets; Beet Kvass? Roasted Beet? Grated with parsley and sesame seeds in a salad?
What’s your favourite?