Beetroot Risotto. - photo by Emma Sharp

How would you feel if people ignored you, despite the fact you possessed very special qualities? Not too happy, I'm sure. Well, imagine how a beet feels!

Beets are one of the most under-appreciated vegetables to grace our land. It's fairly standard to see them cooked and pickled, and on occasion you might find curls or shreds of this raw root vegetable added to salads. That's about it. Not many people buy them as a regular staple for their table, and fewer really know what to do with them.

Beets bought in markets are not exactly attractive, with thick 'hairs' coming off each one. However, its beauty lies inside, aesthetically and by versatility. The unique deep purple colour will magically transform any ordinary looking dish (but don't be surprised when everything else turns the same shade hours later. They can play the central role in meals like risotto and pasta, or served as a roasted side. Ingredients such as goat's cheese, feta, parmesan, fresh herbs, chicken, pork, shrimp, salmon, paprika, honey, citrus, and so much more, complement this individual food very well. I'm not fibbing when I tell you that we get through two pounds of it each week at home.

To boot, beets are good for you! They are great sources of carbohydrates, protein, vitamins, soluble fibre, minerals and micronutrients. They even contain the mineral boron, which is vital for producing human sex hormones. There's no beating round the bush when it comes to beet in our house!

Beet Risotto

2 lb beetroots boiled and peeled (see recipe below for method)

1tbs olive oil

1large onion, finely chopped

3 cloves garlic, finely chopped

16fl oz white wine

1lb risotto rice

16fl oz vegetable stock (see below)

Sea salt and black pepper to taste

1 bunch parsley, chopped

2tbs chopped chives

2tbs chopped mint

2oz soft goat's or grated parmesan cheese (optional)

METHOD

Cooking time 20 minutes for risotto

1 Chop the beet into 1/4 inch cubes.

2 Heat the olive oil in a large frying, or saute pan.

3 Add the onion and cook until soft.

4 Stir in the beet, garlic and white wine, bring to boil and simmer until 1/2 of the liquid has evaporated.

5. Stir in the rice, and continue to stir until cooked, adding a ladle of stock at a time as liquid evaporates.

6 Season with salt, pepper and the fresh herbs.

7 The risotto rice should be served al dente, resting in a small amount of liquid.

8. Serve with cheese if you like.

Serves 6

Honey and Balsamic Roasted Beetroots

2lb beet

2tbs olive oil

3tbs balsamic vinegar

4tbs honey

Sea salt to taste

METHOD

1 Place the beet in a large pot of water and cover with a lid.

2 Bring to boil and simmer for 30 minutes.

3 Drain and place into a bowl of cold water.

4 Peel off the skin with your hands and rinse well.

5 Preheat the oven 400F.

6 Cut the beet into wedges and place into a roasting pan.

7 Add the olive oil, balsamic vinegar, honey and salt, and coat the beet well.

8 Roast in the oven for 30 minutes.

9 Serve hot or cold. These reheat well in the oven.

Serves 6-8.

Vegetable Stock

1tbs olive oil

2 onions, chopped

4 carrots, chopped

2 turnips, chopped

1 chocho, chopped

Parsley stalks

Fresh thyme

Water to cover

METHOD

1 Heat the olive oil in a pot, add the onion and fry for a few minutes.

2 Add the carrots, turnips and chocho, and fry for another minute.

3 Add the parsley stalks and thyme, cover with water, bring to boil and simmer for 20 minutes.

4 Strain the liquid into another pot and keep hot for using in the risotto.