Beetroot Pancakes

Makes 12 pancakes
Preparation time 20 minutes

Ingredients
1 small cooked beetroot
1 cup flour
1 cup milk
3 eggs
1T oil
¼t salt
¼t baking powder
2t ground cinnamon
4T sugar
2 oranges, sliced into quarters

Method
1. In a processor, blend beetroot, flour, milk, eggs, oil, salt and baking powder until smooth.
2. Pour into a bowl and leave to rest for at least an hour.
3. Use a non-stick frying pan to make thin pancakes.  Fry in a drizzle of oil.
4. Mix cinnamon and sugar and sprinkle over pancakes before rolling.
5. Serve with orange quarters.

Beetroot tips
· Beetroot is rich in vitamins and minerals, especially iron and magnesium.
· Generally, the younger and smaller, the sweeter and more delicately flavoured.
· Never top and tail a beetroot – cook whole and do not break the skin.
· Keep at least 5cm of the stalk in tact – it will stop the colour bleeding during the cooking process.
· Beetroot takes at least an hour to boil.
· Baking is best for flavour.  Wrap individually in foil and bake in a moderate oven for one to three  hours. 
· The beetroots are done when the skin peels away easily.
· Microwaving beetroot can speed up the process.  Place whole beetroot in 2cm water, cover and cook for 10 minutes.  Cook only a few at a time.
· Beetroot greens are great if they are young and soft – use in salads.
· Beetroot compliments anchovies, apples, bacon, cheese, crème fraîche, oranges, potato, prosciutto, smoked fish, vinegar, lemon, walnuts and watercress.  It adds colour and flavour.
· The best herbs and spice to accompany beetroot are allspice, cloves, dill, fennel, ginger, horseradish, mustard, nutmeg, paprika, parsley, salt and tarragon.