The beetroot crop is in its prime at this time of year beautiful and tender. Ideal just boiled and eaten as a vegetable or put in vinegar for your salads.

Try the recipe below

 Borscht

1 onion.  1Carrot. 1Potato. 2Cloves of garlic Crushed.

500grams Beetroot. 1lt of stock.50grams butter.

Oil. 1tbsp Caster sugar.

Fry the potatoes, onion, carrot and garlic in oil for approximately 15 minutes. Add the beetroot and sugar and cook for a further 5 minutes then add the stock and simmer for 1 hour. Blend and serve with a spoonful of sour cream or crème fresh.