Following our English culinary ancestry, beetroot remained relatively neglected until it took a turn in the 1960’s. Tinned food and electric can-openers, the modern woman’s kitchen necessities, ushered in the ceremonial crowning of summer’s monotonous iceberg lettuce salad with a slice of beetroot. Later, our burger hallmark, that “bloody” layer of sliced tinned beetroot was sandwiched between the fried egg and onions and the tomato. Two bites in and the river of dragon’s blood, meat juice and egg yolk ooze triggered joyous proclamations of Aussie burger bliss. Read More . . .