Beetroot is a vibrant and versatile vegetable known for its earthy flavour and aroma. In addition to bringing a pop of colour to your plate, beetroot is highly nutritious and packed with essential vitamins, minerals and plant compounds. It is also rich in a group of substances called nitrates which have a beneficial influence on our cardiovascular system, lowering blood pressure. Beetroot’s intense purple colour is delivered by a compound called Betacyacin. This has been shown to support detoxification pathways in the liver by disarming harmful substances in the body, ready for removal. Beets are also high in fibre which promotes the growth of good bacteria in your gut and can help to improve digestion. What’s more, they are delicious and easy to add to your diet in dishes like balsamic roasted beets, hummus, fries and even smoothies, as well as this dip recipe, which is perfect for alfresco dining.

Charlotte runs Plume Nutrition, where she offers support and advice for weight management, controlling cravings, sleeplessness, stress and increasing energy levels. Find out more at plumenutrition.com

Whipped feta with roasted beetroot
and pistachios Serves 4

• 1 large beetroot (around 450g)
• 250g Greek yoghurt
• 200g feta cheese
• 1 tbsp avocado oil
• juice of half a lemon
• drizzle of honey
• half a cup of chopped pistachio nuts

1. Peel the beetroot and cut into wedges then toss with oil and season with salt and pepper. Bake at 180°C for 20-25 minutes, or until tender when pressed with a fork. Set aside.
2. Add the feta cheese along with the Greek yoghurt and the juice of half a lemon to a large bowl, then season with salt and pepper. Beat the mixture with a hand mixer or whisk until smooth and fluffy.
3. Spread the feta yoghurt mixture onto a large plate, place the roasted beets onto half the plate. Top with crushed pistachios and a drizzle of honey.
4. This is delicious served with warm pita or flat bread – break into pieces using your hands and enjoy!