Beetroot is rich in antioxidants and Vitamin C. It adds great flavour and colour to a meal.


  • 1 willow grouse (or any fowl)

  • sage

  • butter

  • bacon

  • salt

  • oil

  • Beetroot Risotto

  • 1 purple onion, chopped

  • 1 tsp garlic, grated

  • salt

  • oil

  • risotto rice

  • 1 lemon’s juice

  • 200ml chicken stock

  • 150ml red wine

  • 300ml beetroot juice

  • salt

  • 4 small pre-cooked beetroots, cut into small pieces 

  • 2 tbs nutritional yeast


  • Willow Grouse::

  • 1.

    Rinse the meat thoroughly with cold water. Tuck a few fresh sage leaves and some butter under the skin. Rub butter and salt over the meat and wrap it with bacon strips. Brown lightly on a frying pan in oil and butter to get a golden colour. Once browned, continue cooking in 200°C oven for about 20 minutes.

  • Beetroot Risotto:

  • 1.

    Chop onion and garlic and add a hint of salt. Sautée onion and garlic on a pan with a drop of oil. Stir in risotto rice. Add red wine, chicken stock and beetroot juice bit by bit and keep stirring continuously. When the rice has cooked, add beetroot, nutritional yeast and salt. Let cook for a few minutes.

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