Beautiful, burgundy beetroot is in season. Packed with antioxidants, beetroot is incredibly healthy and nourishing, but we love it because of its gorgeous jewel colour, earthy flavour and versatility in the kitchen.

A rich source of antioxidants and nutrients like magnesium, sodium, potassium and vitamin C, beetroot also contains betaine, which is important for cardiovascular health, and has been shown to protect against liver disease. Drinking beetroot juice instantly reduces blood pressure and has been shown to enhance physical performance too.

Raw beetroot

Beetroot is a versatile veggie that can be boiled and peeled, then doused with vinegar and used in pickles or sliced up in fresh salads. Roasted, it becomes sweet and more tender, and can be added to a great variety of dishes for colour and texture. Try these 13 ideas with your seasonal roots.

Baby beetroot, blue cheese and walnut risotto

This comforting risotto uses baby candy-striped beetroot for a bit of variation.

Beetroot and barley risotto

A wonderful warming winter recipe, this risotto is served with glazed baby beetroot, creamy chevin and crunchy toasted walnuts.

Beetroot, dill and feta pitas

This is a speedy and tasty meal, which pairs beautifully with a cold beer.

Beetroot, dill and feta pitas

Beetroot, horseradish and apple soup

Calling for earthy beets, sweet apples and the burn of horseradish, this is the perfect winter warmer.

Beetroot, horseradish and apple soup

Beetroot soup with ginger, coriander and red cabbage

Root vegetables are a staple in winter cooking. The vibrant colour and velvety texture of this version is bound to banish the blues.

Horseradish and beetroot pickle

This recipe for pickled beetroot is super spicy with a hot kick of horseradish. The tangy pickle is brilliant with cured salmon or charcuterie, and home-made bread.

Orange-poached beetroot with goat’s cheese and spinach

Delicious and seasonal, this salad will brighten up any dull day.

Root vegetable chips with orange harissa mayonnaise

These root vegetable fries, a gourmet take on crisps, are easy to make – and eat.

Moroccan salad of raw carrots, beetroot and dates

Equal amounts of lemon juice and extra virgin olive oil make for a shockingly refreshing dressing, counter-balanced with the warmth of toasted cumin seeds and chopped dates.

Moroccan salad of raw carrots, beetroot and dates

More quick ideas

– Serve chunks of cooked and peeled beetroot with a vinaigrette of olive oil, red wine vinegar, castor sugar, salt, ground black pepper, chopped fresh dill and chopped chives.

– Make beetroot tzatziki by replacing the cucumber in your regular recipe with beetroot.

– Along with leftover lamb, beetroot makes a great salad. Just add rocket, thinly sliced red onion, flat leaf parsley and a balsamic vinegar-based dressing.

– Roll a sheet of puff pastry onto a greased baking tray. Top with a handful of gorgonzola, thinly sliced beetroot and fresh thyme. Bake until the cheese is melted and the pastry golden.