Hearty and sustaining — but not so much that you need a lie-down after eating it. This also keeps well in the fridge for a couple of days. If you can find golden beetroot, they look especially appealing in this salad (shredded raw carrot or pumpkin will look great too).
This little ‘instant gelato’ recipe won a silver medal no less! If you are trying to imagine what it tastes like, strawberry cheesecake would be the closest thing I can think of. It’s a great recipe as it doesn’t require churning or a special ice cream machine, or even more than ten minutes of your time!
I’m usually the one saying, ‘Cook your beetroot whole!’ and ‘Leave the skin on!’ but in this recipe I’m going to tell you to do the exact opposite: ‘Peel the beetroot and cut them up into little cubes.’ I’m doing this because the beetroot gets cooked in the same way you’d cook a risotto, so you don’t lose flavour.