I love beetroot but often put off using it. Silly, huh? I think the stained fingers puts me off. So when I buy beetroot, I make myself peel it and grate it (thanks, food processor). What I don't use straight away goes into the fridge for future salads or into the freezer for future cooked dishes.
For dinner last night for Billy and I, I defrosted some grated beetroot (from a massive 1kg beetroot from our food co-op) and cooked it up with some black beans. I figured they'd suit each other, with their earthy flavours, and I was right. The only seasoning was a little garlic stock powder and a dash of balsamic vinegar (to tame the sweetness).
I served it on top of quinoa, and with a side of pan-fried asparagus and capsicum strips. It'd look better if I'd cut the capsicum the same width as the asparagus, but I was in a hurry. (How unusual!)
The flavours, textures and colours were all gorgeous together - and that's gotta be a heapin helpin of antioxidants and other phyto-nutrients.