INGREDIENTS
by Hugh Fearnley-Whittingstall

Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience.

Light meals & snacks

Buyer's guide

Look for small beetroots with the stalks still intact.

Storage

To store fresh beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box.

Preparation

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.