You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Did you know you can eat beetroot stalks, too? In this clever recipe the whole veg is used, as the stalks make a tangy beetroot relish while the grated flesh adds vibrant colour and earthy flavour to spiced chickpea fritters. See method
of the reference intake
See more Vegetarian recipes