Used widely in Russian and Scandinavian dishes, this vegetable has a purple flesh and a smooth texture. They can be eaten raw in salads due to its sweet earthy flavour, or boiled for use in soups such as Russian borscht. For a more adventurous spin on chocolate cake, beetroot is a healthier alternative to butter, giving the cake a rich, deep colour.
Achars are traditional Indian pickles that require several weeks of fermentation. However, when served young, they make lovely salads to temper the heat of a curry, or in place of more common side dishes.