Executive Chef at Whatley Manor and Four Seasons Ambassador, Ricki Weston, serves up some of our beetroot two ways.

First up, he salt bakes it to create beetroot steaks to add to their main dish, and then he creates a Beetroot choucroute, a vibrant, ruby-red sauerkraut made from fermented shredded beetroot.

For a list of ingredients for the Beetroot choucroute, visit our YouTube channel.

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