Originally Posted by Alison

Had a beetroot and pasta dish last night from the Abel and Cole cook book, it involved roasting the beetroot in the oven, letting it cool and skinning. You then cooked a bit of garlic in some olive oil, added the beetroot for a few minutes (I also added some mushrooms at this point). Add the juice of half a lemon, some single cream (didn't have any so used yoghurt), warm through and pour over pasta. Then put chopped toasted nuts, grated parmesan and fresh basil on top. Very pink but really nice and a lovely change....

Originally Posted by dexterdoglancashire

Hazel - I am a convert since growing my own last year....