I brought in some more polytunnel beetroot at the weekend and, needing to get it processed, ended up running it through the mandolin slicer and putting it in the dehydrator. There are plenty of things I can do with the resulting magenta powder and I don’t think I’m going to end up with more than I can use from my relatively small harvest.

However, since this batch had some fairly small roots, some of the slices were too small to fit on the dehydrator grid. I didn’t want to waste them, so I put them in a glass and added some gin and vermouth. That gives me a beetroot martini – beautiful colour and, since I love the earthy mineral flavour of beetroot, a great combination for me.

I wonder if I can also make it using the powder….?