Anna Jones’ beetroot recipes | The modern cook

Contrasting colours and fragrant flavours tempered by lively spices and a cool yoghurty finish
My kitchen has been filled with red and purple this week, from a red cabbage salad to a grilled radicchio pasta – and lots and lots of beetroot. All this has taken its toll on my hands, which are now the colour of amethysts. But I’ve been reminded what a versatile vegetable beetroot is. Roasted, it intensifies and the sugars almost caramelise, the flavours deep and moody. Eaten raw, as it i