It is getting chilly and as we start the countdown to Christmas, what better vegetable to hero than beetroot. With its bright Christmas red colour and earthy flavours, there is a lot you can do with it. We make a delicious refreshing cocktail and a bright and colourful dish with it. Enter our Christmas competition to be in with a chance to win some great prizes.

Ruby Root
Beetroot adds an amazing colour to drinks and its earthy richness is a strong base. Ginger and thyme give this an extra zing. Get the recipe here.


Competition time
We have twelve prizes to give away in the run up to Christmas. Winners will be chosen from the best Christmas photos tagged with @BorragoDrinks. If you tag a friend in the post, they win the prize as well. There will be bottles of Borrago, bar blades, jiggers and other lovely Borrago goods. Try to win. 

Stunning stack
A lot of beetroot recipes are roasted and end up a bit brown. This really heroes the bright colour and is delicious. I love it with chunks of fresh bread as a light lunch. Serves 4.


500g beetroot

2 tablespoons chives

2 tablespoons parsley

1 tablespoon thyme

1 clove of garlic minced

375g soft goats cheese

Salt and pepper

First, cook your beetroot: Give them a wash and bring to boil in a good sized pot in plenty of salted water. Simmer for 30 to 40 minutes until they are soft. Drain and allow to cool, then peel. I use a pair of rubber gloves when doing this to avoid getting pink hands.

Put all of the ingredients except the Beetroot in a bowl and mix well (congratulations - you have made a fresh and delicious version of Boursin!).
Line a 10 x 20cm loaf tin with clingfilm, then line with baking paper.

Slice your beetroot between 3 and 5mm, then layer the beetroot and cheese until you have used it all. Fold over the clingfilm and paper then weigh down and put it in the fridge for at least eight hours to set.
Peel back the clingfilm and paper and turn out onto a plate

Remove the rest of the clingfilm and paper, slice and serve with chunks of warm bread, enjoy!


We hope you have enjoyed this newsletter and look forward to chatting more next month. Say hello on social media with @BorragoDrinks.
Thank you for making it to the end, until next time, all the best Tom TH