Ingredients 4 Beetroots 1 can (250g drained weight) White Chickpeas 1 tablespoon Black pepper powder 10 cloves Garlic 4-5 Basil leaves Salt, to taste Lemon juice, from one lemon 1 tablespoon Tahini 75ml Extra Virgin Olive Oil Preparation Pre-heat the oven at 200 C for 15 minutes. Meanwhile, wash the beetroots thoroughly and peel the skins off them. Chop them into one inch cubes and place them on a baking tray, lined with aluminium foil. Drizzle about 1 teaspoon of olive oil over the cut...

Ingredients 600g/1lb 5oz raw beetroot 2 unwaxed lemons, finely grated zest and juiced 150ml/¼ pint cider vinegar 1 red onion, finely chopped 2 large cooking apples, peeled, cored and roughly chopped (approx 250g/9oz prepared weight) 2 tsp fennel seeds 200g/7oz granulated sugar 2 tosp capers or caper berries, roughly chopped large pinch of sea salt few grinds black pepper Preparation Wash and trim the beetroot, but do not peel. Put the beetroot in a large saucepan and cover with cold water....

Ingredients Beetroot Ginger Lemon juice Water (optional) Honey (optional for sweetness) Preparation Peel and chop the beetroot and ginger. Blend the chopped ingredients with water and lemon juice until smooth. Strain the mixture into a glass to remove the pulp. Optionally, garnish with a slice of fresh ginger or a wedge of lemon for added flavor. Serving Serve immediately for the best taste and nutrient retention. This drink can be enjoyed as a morning ritual or an afternoon