A variety of sliced organic, fresh veggies (carrots, radish, cucumber + peppers are pictured) Preheat oven to 375 degrees F. Cut the beet greens off if they are attached, leaving about 1/2″ of stem.

This rather startling magenta-coloured dip is scrumptious and healthy too - it's lovely slathered onto chunks of warm pide bread or scooped up with spring veggies. Just one thing to keep in mind is ...

If love is a kind of deep knowledge, then it’s possible no one loves beets more than Irwin Goldman, a professor of horticulture at the University of Wisconsin, Madison. He once spent about 15 years ...

This veggie dip combines sweet, earthy beets and tangy yogurt, plus savory garlic, for a flavor as vibrant as its color. Roasted and puréed beets make beautiful soups, spreads and dips, not just ...

Soak the chickpeas in water overnight. Drain the chickpeas. Put into a pan of boiling water, cover and simmer for about 40 minutes. Peel and dice the beetroot and add to the chickpeas. Drain through a ...

Yotam Ottolenghi was raised in Jerusalem by a German Jewish mother and Italian father who loved to take their "greedy little boy" (as he recently described himself on the Tinfoil Swans podcast) out to ...

Straight from your garden or the greengrocers, this smooth sauce can be served with any crudité or flatbread Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ...

1/ Cut the garlic bulb in half across all the middle - so through the cloves. 2/ Place garlic on a large sheet of foil with beetroot wedges, sprinkle with balsamic vinegar. 3/ Wrap the foil around ...

Using a v-slicer or Japanese mandolin, slice zucchini lengthways into 2-3mm-thick slices. Place in a separate bowl. Pat feta dry with paper towel and cut into 2cm cube pieces. Combine sultanas and ...

It’s hard to top serving crudités with a couple of drinks around the table with friends, especially in your back garden’s sunspot. Whether it’s something as simple as a post-work snack or a fancy ...

In a bowl, combine garlic, 1 tablespoon mint, 1 tablespoon olive oil, beet, and 1 teaspoon salt. Marinate for 5 minutes. Fold in yogurt, and season with salt (you may not need more). Cover and ...

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