By Hugh Fearnley-Whittingstall
Enjoy beetroot recipes for salads, risottos or soups with a dollop of cooling soured cream. The sweet, earthy flavour of beetroot and gaudy colour also work well in cakes. Chocolate and beetroot are a particularly heavenly combination.
Latvian salad
Spicy beetroot and coconut soup with herby yoghurt
Beetroot, lentil and goats’ cheese salad
Grilled mushrooms with goats' cheese and beetroot and walnut salsa
Roast root vegetables
Simple layered salad
Fennel beetroot slaw
Marinated beetroot
Roast beetroot
Beetroot pie
Beetroot seed cake
Beetroot and chocolate traybake
Beetroot chocolate cake
Cardamom and beetroot smoothie sundae
Look for small beetroots with the stalks still intact.
To store fresh beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box.
To cook wash - but don’t peel - the beetroot and either boil, steam or bake until tender. Once cool enough, the outer skin should be rubbed off. To avoid stained hands, wash them and anything else you’ve used as soon as possible. Beetroot leaves and stems can also be eaten: cook them as you would any other spring greens.
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Spring onion, potato and cheese fritters with quick pickled beetroot 
