Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Vegetable side dishes / Rosemary roasted beetroot and butternut

Rosemary roasted beetroot and butternut

by Jeanne Horak on July 13, 2008 15 Comments in Vegetable side dishes, Vegetarian, Weekend Herb Blogging

Rosemary-roasted-beetroot-butternut

It’s been a while since I participated in Weekend Herb Blogging, the perennially popular event created by the lovely Kalyn of Kalyn’s Kitchen.  Not because I don’t cook vegetables, you understand, but because I always think ‘oh, I’ll post on Sunday because that’s the deadline’ and before you know it, it’s midnight on Sunday night and you just want to go to bed 🙁

But it’s a good thing I had a look at her site this week because it seems there are some rule updates for WHB in the pipeline.  As of next week, requirements are being tightened up a bit and entries will have to feature either: a) principally a herb; or b) an unusual vegetable.  I agree with Kalyn that this will help to make the event more focused (rather than having entries that have only a nodding acquaintance to herbs!) in an ever-increasing pool of food blog events.  Go and read for yourself and remember that the new requirements take effect next Sunday!

Not sure that today’s post would make the cut for next week, so I’m sneaking it in now.  However, this is an unusual dish for me because it’s the only way that I like eating beetroot 😉  Yes folks, mostly I find beetroot to be Satan’s Own Vegetable.  I blame a childhood littered with sliced beetroot salads.  They were always too vinegary and the texture of beetroot has never appealed to me one little bit.  And then there was that bloody juice.  You only had to look at it and it would stain some item of your clothing.  Aaaarrrgh!

But I always felt vaguely guilty about not eating beetroot because it’s so good for you.  Beta vulgaris has been eaten and cultivated by man for centuries and is high in fibre, carotenoids and flavonoids and low in calories, as well as being low GL.  It’s also a good source of Vitamin C.  For the trivia buffs out there:

  • the Romans used beetroot to treat constipation;
  • the colour of red beetroot is due to betacyanin pigments, unlike most other red plants, such as red cabbage, which contain anthocyanin pigments; and
  • red beetroot can affect the colour of urine and faeces of people who have an inability to break the pigments down.

Butternut squash (Cucurbita moschata),is rich in Vitamins A and C, as well as dietary fibre.  And as for rosemary, many superstitions surround it power.  Some believed it would only grow in the gardens of the righteous; that a sprig placed under the pillow would repel evil spirits or bad dreams; or that rosemary laid on the bedlinens would ensure faithfulness.

I discovered the concept of roasted beetroot paired with butternut squash from my sister-in-law and was astonished to find that I actually like beetroot when it’s roasted like this.  It brings out a sweetness that just about counteracts the overt earthiness that I’m not so partial to.  You can use scrubbed raw beetroot or (as I usually do) buy cooked beetroot  – just make sure it isn’t preserved in vinegar as this overpowers the sweet flavours.

And if the trivia mentioned above is to be believed, making this easy dish will apparently ensure that you and your beloved remain flu-free, unconstipated and faithful 😉

ROSEMARY ROASTED BEETROOT & BUTTERNUT (serves 2)

Ingredients:

1 small butternut (or half a large one)
4 small beetroot
3-4 Tbsp olive oil
2 tsp dried rosemary
Maldon salt flakes or fleur de sel to serve

Method:

Peel and dice the butternut.  If using raw beetroot, scrub and dice.  If using cooked beetroot, slice each beet into 6 wedges.

Place diced vegetables in a single layer on a baking sheet.  Pour olive oil over and toss to make sure all cubes are coated.  Sprinkle with the dried rosemary and place in a preheated oven at 200C for about 30 minutes, turning once.

When the edges of the cubes are beginning to brown and they yield when tested with a skewer or sharp knife, remove from the oven, sprinkle with Maldon salt flakes or fleur de sel and serve.

Whb_2_yrs_2The charming hostess for WHB this weekend is Simona from Briciole – do check her site for the roundup this week!

More deliciousness for you!

  • Roasted butternut, feta and pinenut saladRoasted butternut, feta and pinenut salad
  • Butternut squash, feta and rosemary quiche for a food blogger picnicButternut squash, feta and rosemary quiche for a food blogger picnic
  • Roasted beetroot, rocket and feta salad with mustard lemon dressingRoasted beetroot, rocket and feta salad with mustard lemon dressing
  • Smoked mackerel, beetroot and potato saladSmoked mackerel, beetroot and potato salad

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Tomato saffron fish stew with anchovy pesto – for those needing comfort
WTSIM – the berried treasures round-up »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. _ts of [eatingclub] vancouver says

    July 14, 2008 at 1:20 am

    “Satan’s Own Vegetable”: I love that! Haha. =D
    I’ve only started eating beets about 5 years ago or so, when I had to start wotking with it. We don’t really buy it for home use, though, as nobody here likes it… or so they think?
    Cheers!

    Reply
  2. Kalyn says

    July 14, 2008 at 3:03 am

    I think it sounds delicious. I love anything with butternut squash, so even the devil’s own vegetable could sneak by me if it was with a bunch of butternut. And actually this would probably be fine even for the new rules, because I’m sure the rosemary is pretty essential here, right?

    Reply
  3. courtney says

    July 14, 2008 at 4:14 am

    I love the color combo or orange and red. I have a butternut on my counter Im trying to figure out what to do with.

    Reply
  4. Pille says

    July 14, 2008 at 2:51 pm

    So glad you’ve discovered beets (even if only in one recipe:)

    Reply
  5. Jan says

    July 14, 2008 at 4:07 pm

    That looks lovely! Love the colours.

    Reply
  6. nina says

    July 14, 2008 at 4:29 pm

    If I have a bowl of cooked beetroot in the fridge, my little girl walks around with a permanent red ring around her mouth, she just love plain cooked beetroot. I however love roasted beetroot. Next time when you and Nick have a barbecue, take some beetroot, rub with olive oil and sea salt and cover in foil and toss in in the barbie – you’ll be amazed!!!!
    Great combo you have her, Jeanne!!

    Reply
  7. Simona says

    July 14, 2008 at 6:03 pm

    I am madly in love with butternut squash and fortunately don’t have childhood memories of sliced beetroot salad, so I like that too. The combination sounds quite appealing. I will certainly make it, once the new crop of winter squash becomes available.

    Reply
  8. bee says

    July 14, 2008 at 8:27 pm

    that’s a stunning picture.

    Reply
  9. cookinpanda says

    July 15, 2008 at 1:02 pm

    I have a similar aversion to beet root. The texture just doesn’t settle well with me. I may have to give this a shot though when butternut squash are back in season!

    Reply
  10. Elizabeth says

    July 18, 2008 at 5:56 pm

    I, on the other hand, always had a horror of squash as a child, but amazingly, always loved beets! Now I adore both of them and this combination sounds terrific. A little autumnal for now (it’s disgracefully muggy right now so the idea of squash and beetroot is not so thrilling) but I’ll definitely keep this in mind for September and October when the squashes are appearing at the market.
    Have you tried putting sprigs of fresh rosemary in the oil when roasting things? It’s fantastic! You just have to watch that it doesn’t burn to a crisp. When we make your salad, that’s what we’re going to do….
    (We have a friend who drank gallons of beetjuice one day and after taking a “natural break”, as they say on Tour de France, he starting screaming that someone had to drive him to the hospital immediately because his pee was blood-red, errrmmm, beet-red… which is the colour of his face when it was explained to him that that’s what happened with beets)

    Reply
  11. Lysy says

    July 20, 2008 at 3:18 pm

    I am smitten! By chance I just bought all these ingredients this weekend but hadn’t quite got as far as melding them together – this looks absolutely perfect! I never had beetroot as a child, so it is untainted for me!

    Reply
  12. Olga says

    July 28, 2008 at 1:30 pm

    This looks absolutely delicious!!!

    Reply
  13. Jeanne says

    August 17, 2008 at 6:29 pm

    TS – you’re laughing… but not disagreeing 😉 I suspect that this recipe may bring the non beet-eaters at home around too.
    Kalyn – beware of demons hiding behind butternuts 😉 I do think that the combo here that shifts the focus slightly away from the beet is part of the secret of success. And yes, it wouldn’t be the same without the rosemary…
    Courtney – it is rather pretty, isn’t it! As for butternut ideas – try soup or filling it with spinach and feta and roasting it?
    Pille – OK, truth be told, I have also had borscht and liked it… but don’t tell a soul!
    Jan – thanks! Looks like gemstones to me 🙂
    Nina – isn’t it funny how our tastes are already formed as kinds? I think the dislike for me is a textural thing (I tend to like crunch) and the fact that te earthy taste does not appeal. But I do believe I’ll give your braai-roasting a try. Everything is better roasted 🙂
    Simona – Hurrah – if you like both, then you’ll probably like this even more than me!
    Bee – Thanks 🙂
    Cookinpanda – I’m with you 100% on the texture. In fact most foods I don’t like comes down to textures… But I guarantee this is worth a try even for non-beet eaters!
    Elizabeth – LOL – we are polar opposites on the beet/squash thing! But I think this combo can win both sides over. And yes, mea culpa on the seasonal thing, but butternut is one thing I struggle to keep out of my kitchen all year round. I still like the flavour of ther South African ones best, despite the food miles.
    Lysy – What a fortunate coincidence! And you’ll be even more smitten once you taste it 🙂
    Olga – thanks 🙂

    Reply
  14. Peter says

    February 4, 2018 at 2:42 pm

    Sounds like a must try . I was not sure the cheese would get to you safe and sound .

    Reply
  15. Donna Cullen says

    April 2, 2019 at 8:03 pm

    I made a dish similar to this at cookery school a few weeks ago; I came across this recipe because I couldn’t remember whether to use cooked or raw beetroot and wanted to check.
    The dish I made has a crunchy toasted walnut topping (with vegan yeast, I’m going to try parmesan) it was a vegan dish, so more intended as the main dish rather than a side, so the nuts and yeast add protein – and a fantastic taste.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes
  • Cauliflower steak Welsh rarebit

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Nigella's Bakewell slices & the Big Bakewell Taste-off
Roosterkoek - a South African braai essential
Jan Ellis pudding - a classic South African dessert
My big, fat South African potato bake

Featured on

Also available on

🌷🌷🌷 It’s tulip season in London! Every 🌷🌷🌷 It’s tulip season in London!

Everywhere you look, these long-legged floral supermodels are adding a splash of colour to parks and gardens and I just can’t get enough of them! It’s easy to see how they inspired a collective buying frenzy in 17th Century Holland, called “tulip fever”, but today there are less dramatic ways to enjoy them. Here are a couple of suggestions of where to see them at their best:

🌷 The ultimate tulipalooza is the annual opening of Keukenhof gardens outside Amsterdam where 7 million (!) bulbs burst into life each Spring. This year the gardens are open 24 March-15 May (click on the link in my bio for FAQs and my top tips for visitors)

🌷In London, Kew Gardens always has spectacular displays of tulips; but you can also see excellent and free tulips in most of the Royal Parks such as Regents Park. 

🌷The Hampton Court Palace tulip festival is on until 2 May and the Hever  Castle’s Tulip Celebrations until 24 April - both within easy reach of London.

🌷The Morges Fete de la Tulipe in Switzerland takes place every year against the spectacular backdrop of Lake Geneva - it is on until 8 May this year.

I spotted these spectacular red frilly parrot tulips beside St Paul’s Cathedral yesterday 🌹 Where is the best display of tulips that you have ever seen?
MASALCHI BY ATUL KOCHHAR - pan-Indian street food MASALCHI BY ATUL KOCHHAR - pan-Indian street food restaurant in Wembley

Remember to save this post so you can find it later! 🔖

[Invited] If you thought Brick Lane and chicken tikka masala or madras were all there is to know about the food of the Indian subcontinent, think again! In the shadow of the Wembley arch,  @chefatulkochhar has opened his first casual dining restaurant,  showcasing the rustic, spicy, diverse street foods of India. 

Highlights when I visited included:
1. Carrot halwa
2. Papdi chaat
3. Chicken 65
4. Tandoori broccoli
5. Smoky aubergine chokha
6. A snap of all our mains - you can read all about these and more in the full review on my blog - click the link in my bio or go to:
 https://www.cooksister.com/2022/04/masalchi-atul-kochhar-indian-wembley.html

What is your favourite dish from the Indian subcontinent? Let me know in the comments 🌶🌶🌶
🍒🌸 It’s cherry blossom season! 🍒🌸 T 🍒🌸 It’s cherry blossom season! 🍒🌸

There is no season in London that I love more than cherry blossom season! From March through to April, trees in various parks and gardens in London put on an amazing display of delicate pink and white blossoms - and everything in the city seems a little more magical. This particular tree near St Pauls must be among London’s most photographed, and it’s not hard to see why 💕

Did you know that...

🌸cherry blossoms are Japan’s national flower and are known as Sakura 

🌸In 1910, Japan sent the USA some cherry trees as a goodwill gesture… and the Dept of Agriculture inspectors nearly caused an international incident by burning them as they were carrying insects and diseases! But in 1915 Japan sent more cherry trees that survived the inspectors, and these marked the start of cherry trees in the USA.

🌸 Peak blossom season is usually only two to three weeks in March/April but is hard to predict as the weather and the subspecies of tree influence the timing.

🌸The cherry blossom capital of the  world is Macon, Georgia with 300,000 - 350,000 Yoshino cherry blossom trees.

🌸 There are over 200 different varieties of cherry blossom and some are purely ornamental (meaning they produce no cherries)

Where is your favourite place to see cherry blossoms in London or around the world? Let me know in the comments and happy blossom hunting! 🌸🍒🌸

#pinkpinkpink
Dyed Gwyl Dewi Hapus - that's Happy St David's Day Dyed Gwyl Dewi Hapus - that's Happy St David's Day to those of you who don't speak Welsh! 

1 March is the Welsh national day  and what better way to celebrate than surrounded by daffodils -  the Welsh national flower!

Did you know that:
🏴󠁧󠁢󠁷󠁬󠁳󠁿 The English name "Wales" comes from the Anglo-Saxon word meaning "foreigner" - but the country's Welsh name "Cymru" means "friends" in Welsh.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The  Welsh language Cymraeg is the oldest language in Britain, at about 4,000 years old!

🏴󠁧󠁢󠁷󠁬󠁳󠁿 There are more castles per square mile in Wales than any other European country.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Mount Everest is named after George Everest, the Welsh surveyor who first mapped the peak on western maps.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The beautiful Menai bridge (spanning the Menai Strait between the Isle of Anglesey and mainland Wales) was the first suspension bridge in the world.

Have you ever visited Wales? What did you like most about it?
*NEW RECIPE* Barbecued salmon with blood oranges, *NEW RECIPE* Barbecued salmon with blood oranges, capers and dill. Pretty in pink 💕

[AD] Blood oranges are a small obsession of mine - from blood orange posset to blood orange and halloumi salad to blood orange & Cointreau upside down cake, I am always looking for new ways to make the most of their short season. Barbecuing them with salmon, capers and dill is a perfect match in terms of flavour as well as colour (or you can oven bake the salmon if it's not barbecue weather where you are!)

When @grahambeckuk asked me to suggest some recipes to match their wonderful Graham Beck Brut Rosé NV sparkling wine from South Africa, this was a pairing made in heaven, and wonderfully colour co-ordinated with their silver-pink bubbly. Get the full recipe and find out more about Graham Beck's sparkling wines, made using the same methods as Champagne, on my blog - link in my bio above. 

What do you like to do with blood oranges? I'd love to hear in the comments!
💘"Love yourself first and everything falls into 💘"Love yourself first and everything falls into line. You really have to love yourself to get anything done in this world." - Lucille Ball

Whether you are celebrating with a partner, with friends, or by yourself today, I hope most of all that you love yourself, love your body, love your strengths, love your weaknesses, and love who you are (or are becoming). Because... you're worth it!

Are you doing anything celebratory today? Let me know in the comments 💘💘💘

(The beautiful street art is London Hearts by @akajimmyc)
📸: @girl_travelsworld
Would you believe me if I told you this is NOT a p Would you believe me if I told you this is NOT a picture of a Moorish palace, a castle or a cathedral? And that you can get to it from central London in under an hour?

This is Crossness Pumping Station @crossnesset , a Grade I listed heritage site and one of London's last remaining magnificent Victorian sewage (!) pumping stations in Abbey Wood near Rainham. 

Did you know that...

💩 You can visit the building on monthly open days - the next one is Sun 20 Feb. Book at www.crossness.org.uk

💩  It was only in 1856, after 3 major cholera outbreaks in 30 years and the Big Stink when the stench of London's sewage finally reached Parliament, that construction of an intercepting sewer system for the city was approved.  The system (parts of which are still in use today) was designed by Sir Joseph Bazalgette, Chief Engineer of London's Board of Metropolitan Works at the time.

💩  At Crossness, all London's sewage from south of the river was was raised by 9-12 metres to large reservoirs so that gravity would cause it to flow further east and into the Thames estuary. (Yes, until the 1880s, raw sewage was simply pumped into the Thames!)

💩 The incoming liquid was raised by the four enormous steam driven pumps, built to Joseph Bazalgette's design. The pumps were named Victoria, Prince Consort, Albert Edward, and Alexandra. They are thought to be the largest remaining rotative beam engines in the world, with 52-ton flywheels and 47-ton beams. 

💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

💩 The exuberant and colourful wrought ironwork inside is the amazing work of architect Charles Henry Driver. My favourite detail is the fact that the pillars in the central atrium are topped with stylised figs and senna pods... two of nature's greatest natural laxatives 🤣
*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2022 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2022 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT