Sweet roast beetroot and shallots mixed with seasonal veg warmed in a sharp sour-sweet dressing. Add mozzarella and a final blue cheese dressing for heaven on a plate.
This hearty vegetarian take on the traditional hotpot has a pretty topping that contains plenty of hidden treasures. Each serving contains 436kcal, 10g protein, 32g carbohydrate (of which 18g sugars), 27g fat (of which 8g saturates), 14 fibre and 0.3g salt.
Brighten up a special occasion, or cake sale, with this rich beetroot and chocolate flavour combo, decorated with heart-shaped candied beetroot! For this recipe you will need a food processor.