Beetroot and baby beets

You'll all be shocked to hear that I have a nice beetroot curry recipe ...
I've also made beetroot and potato gnocchi - a startling pink, but tasted good
Grated and added to a potato rosti, grated and added to lentil or chick pea burger/fritter.patties. Very pretty!

So, that curry -
For two people as part of a multi-dish meal
4 or 5 beets, roots and leaves
Tsp cumin seeds
Half an onion, chopped
3-4 cloves garlic, chopped finely or minced
Thumb-sized lump of fresh ginger, grated, minced or finely chopped
Fresh chillies - I use 1/2 a fatalii, 1 serrano or 2 jalapenos - to taste, finely chopped
1/2 tsp tumeric
Salt & freshly ground black pepper
Veg oil to fry - tbs

Prep the beets - remove the tops and coarsly chop, peel the roots if necessary then chop into wedges (I usually use cylindra, so about eight bits).
Dry roast the cumin seeds in a heavy based pan with a lid, leave in the pan and add the oil to a medium heat and fry the garlic and onion until the egdes just pick up a little colour. Add the ginger and then the chilli, frying gently between each addition for a minute or two.
Add the tumeric, stir once and then add the beets, leaves, roots & stems. Stir to mix, add a couple of tbs water, cover tightly and steam over a low heat until the roots are cooked.
Season salt and a goodly amount of black pepper. A very forgiving dish that holds, freezes and reheats very well.