Yotam Ottolenghi’s beetroot recipes for autumn

Whether it’s raw, roasted, baked or stewed, it’s time to get with the beetBeetroot can be a bit divisive. Depending on how you look at it, its deep purple colour is bold and beautiful or, quite literally, a bleeding nuisance. Its smell and earthy taste are just as controversial: “It tastes of soil,” say those who think that’s a bad thing. “It tastes of soil,” say those who think it’s a good thing. Predictably, I side with the latter. I love beetroo