3 Healthy Ways: Brilliant Beetroot

This pretty purple root is packed full of vitamin C and folate, making it the star ingredient in these nutritious, immune-boosting recipes

- Esther Clark

Beetroot latkes

SERVES 2 PREP 25 mins COOK 20 mins EASY V

1 tbsp rapeseed oil 4 tbsp fat-free Greek yogurt

1/2 small bunch mint leaves, finely chopped

150g mixed rocket salad leaves

130g cherry tomatoes, halved

For the latkes

400g raw beetroot, peeled, trimmed and coarsely grated 1 large egg, beaten 1 tbsp plain flour 1 large garlic clove, grated 1 tsp caraway seeds 1/2 tsp ground cumin 1 lemon, zested

1 Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.

2 Heat the oil in a large non-stick pan. Spoon in the mixture to make six round latkes. Fry for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins.

3 Combine the yogurt and mint in a small bowl. Toss the salad leaves and tomatoes together, then serve the latkes with the mint yogurt and salad.