Our Michelin Chefs Cook series is all about letting ingredients shine in expert hands, from every day to the seasonal and the rare treat.

When it comes to the wonderful world of fruit and vegetables we've covered asparagus, tomatoes, potatoes and rhubarb, but so far overlooked the unsung bold and beautiful store cupboard hero, beetroot.

Pickled, roasted, glazed, steamed there are many ways the humble earthy beetroot can add colour and depth to your dishes, even more so in the hands of accomplished chefs like Gordon Ramsay and Rasmus Kofoed. What's more beets are good for you!

Watch how Michelin chefs cook with beetroot below:

How to Cook Beetroot

Gordon Ramsay - Caramalised Beetroot with Roquefort

Watch as Ramsay whips up a sweet and sour antipasto with beetroot, balsamic and Roquefort while singing the root vegetable's praises!

Simon Hulstone - Golden Beetroot Ketchup

Golden beetroot ketchup with a heritage beetroot and elderflower curd going for colours, texture and tables and apple for crunch and acidity.

Colin McGurran - Lobster with beetroot

Homegrown beetroot adds a finishing touch to a roast lobster tail.

Rasmus Kofoed - A bite of beetroot

Danish chef Rasmus highlights the versatility of beetroot in fine dining in his bite-size crispy beetroot signature dish he serves in between courses at his Copenhagen restaurant, Geranium.