Kate Middleton says Prince Louis ‘loves beetroot’
The Royal Family undoubtedly have sampled some of the finest cuisine in the world.
However, Kate, Princess of Wales, Prince William and their three youngsters are known to enjoy very accessible, “normal” meals too.
In 2019, Kate told Mary Berry that she “really enjoys” getting her children involved in the cooking at home when she can. She said that it gives them the opportunity to be “creative” and “independent”.
Kate revealed that she and her children once made Mary Berry’s homemade pizza dough – “it did work and they loved it”.
The royal mum also revealed that she and the kids love to grow their own vegetables, with little Prince Louis having a surprising favourite.
READ MORE: Queen Camilla shares which food she eats ‘most days’ and it’s very relatable
Kate shared that the family grows carrots, beans and beetroot which is a “massive favourite” for the youngest Wales child – “Louis absolutely loves beetroot”.
Kate also shared which vegetable Princess Charlotte “obviously” loves to eat. The only daughter of Kate and William also loves another snack – but it has quite an acquired taste.
Darren McGrady, former chef to Queen Elizabeth II, Princess Diana, Prince William and Prince Harry shared a gorgeous beetroot recipe on his website The Royal Chef.
He described it as a “delicious, healthy salad worthy of any kitchen table”.
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Ingredients (serves one)
One carton of zero percent fat Greek yoghurt
A bunch of red and a bunch of gold beets
Red onion, cilantro and pea shoots
Pomegranate seeds for garnish
Aged balsamic vinegar
Method
Crank up your sous-vide machine to 184 degrees and cook the beets for four hours. Those without a sous-vide machine should remove the leaves, wash the beets well and wrap them in aluminium foil before baking them at 350 degrees for around an hour.
Once the beets are cooked and cooled, grab a salad bowl and pop the Greek yoghurt in first. Quarter the beets and place them on top. Finely slice the red onion, then add this to the bowl with cilantro and pea shoots. Garnish with pomegranate seeds. Drizzle over some aged balsamic vinegar. Enjoy!
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