Older, slightly shrivelled beetroot can be revived by placing in a bowl of iced water for a few minutes.
Beetroot can also be frozen, though it needs to be cooked first: roast or boil until tender, then freeze uncovered.
Once defrosted, add the cooked wedges to stews and bakes. Supplement your Sunday roast or enjoy a warming midweek dinner with this hearty vegetarian toad-in-the-hole that pairs a trio of root veg and a delicious stuffing in a light, herby batter.
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