Apple & beetroot smoothie
A vivid pink smoothie of sweet apples and cooked beetroot blended with plain yogurt. Earthy, fruity and creamy at the same time. Serve chilled, garnished with diced apple and fresh mint.
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Recipes with cooked beetroot
3 recipes that use cooked beetroot, with photos, step-by-step instructions and cook times. The quickest, Apple & beetroot smoothie, takes 10 minutes. It is most often cooked with mint leaves, anchovy fillets in oil and apple.
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Bombay sandwich
Every busy corner in Mumbai, from Churchgate station to the lanes of Dadar, has a sandwich-wallah with a stack of white bread, a tub of butter, a bowl of green chutney and a cast-iron toaster held over a flame. The Bombay sandwich is built in thin layers of boiled potato, beetroot, cucumber, tomato, onion and green pepper, each layer dusted with a peppery sandwich masala, then toasted until crisp and cut into neat squares. Cheese is grated over the top if you ask. It's a commuter's breakfast, a school snack and a late-night bite after the cinema. Serve with ketchup and more chutney. Chef's tip: slice every vegetable as thin as a coin; thick slices slide out when you bite and stop the sandwich toasting evenly.
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Bagna càuda
When the grape harvest is over in the Langhe and Monferrato, Piedmontese friends gather round a terracotta pot of bagna càuda, the 'hot bath', kept warm over a little flame in the middle of the table. Everyone dips raw and cooked vegetables into it: peppers, cardoons, fennel, cabbage leaves, Jerusalem artichokes, boiled potatoes and beetroot. The sauce is mellow rather than fierce, because the garlic is poached in milk before it melts with anchovies into olive oil and a little butter, giving a rich, salty, nutty bath. Hunks of bread catch the drips, and a young red wine is the usual partner. Chef's tip: keep it hot but never bubbling, on a fondue burner or tea-light warmer; if it fries, the garlic turns bitter and the anchovies harsh.
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