Whilst we start to get in to what growers call “the hungry gap”; a time in the year where new years crops aren’t ready and stores from last years crops are running out.. it can be difficult to get fresh feeling vegetables at this time of the year. But the humble but tasty beetroot, and green leeks are still going strong and help fill that gap.


  • 2-3 Medium Beetroot (Golden if can get them)
  • Just over 1 litre Chicken Stock
  • Good quality Olive Oil or Cold-Pressed Oil
  • 3 tblsp butter
  • 1 medium leek
  • 250g Risotto Rice (Arborio)
  • Few good glugs white wine (Dry if have it)
  • 100g crumbled goats cheese
  • Handful of parsley chopped
  • Pinch of good quality salt & pepper (to taste)
    Creamy Spinach & Mushroom Tagliatelle

    Photo Credits: 

    STEP 1: Heat the oven to 180 degrees c. Rinse the beets and trim, wrap in foil and place in the middle of the preheated oven. Roast for 1.5 hours until you can easily pierce them with a knife or skewer, then remove and cool.

    STEP 2: When cooled, peel and dice into 2cm cubes. Then make your stock.

    STEP 3: In a decent sized saucepan, heat your oil, add some of the butter and add you leeks (halved and sliced thinly), season and keep moving for 5 minutes until leeks are cooked.

    STEP 4: Add your risotto rice and stir through, then add some of the wine and keep adding and stirring until all used. Then cook for another couple of minutes. Mix in the beets.

    STEP 5: Then add a ladle or two at a time of the stock, each time stirring until the liquid is absorbed, then go again. Continue until the rice is cooked (taste test) and most of the stock is gone. Taste and add more seasoning or wine to your choice.

    STEP 6: When cooked, remove from heat and add the remaining butter, parsley, and goats cheese and stir it all through. Taste and season again and serve. ENJOY!