Beetroot
Beetroot and Feta Salad
Serves 4 as a side dish
1 Bunch of beetroot, trimmed and scrubbed
2 small Pitta breads
Lettuce leaves, washed and roughly torn
Handful mint leaves
Handful of pistachio nuts, roughly chopped
150g Feta cheese, crumbled.
For the dressing:
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1⁄2 tbsp clear honey
Heat the oven to 200c/fan 180/gas mark 6. Wrap each beetroot in a small sheet of foil with salt and pepper and bake for 1 1⁄2- 2 hours, or until tender when pierced with a skewer. Allow to cool, then peel off the skins, cut each beetroot into wedges.
While the beetroot is cooking toast the pitta until light brown and crispy, snap into bite sized chunks.
Make the dressing by whisking all the ingredients together in a small bowl adding salt and pepper, if you want.
Toss the lettuce, mint, pistachios, feta and pitta together with the dressing and lastly mix in the beetroot wedges.
Beetroot Risotto
375g raw beetroot, boiled under tender, peeled and cut into cubes
2 tbsp extra virgin olive oil
25g butter
1 onion, finely chopped
250g Arborio rice
1.2 litres of vegetable stock
2 tbsp creamed horseradish
2 tbsp Mascarpone cheese
20g fresh flat leaf parsley, chopped
Melt the oil and butter in a large shallow saucepan and sauté the onion until softened.
Add the rice and stir to coat in the oil and butter, then gradually add the stock, stirring constantly until all the stock is added and the rice is creamy in consistency and the grains are “al dente”. This should take about 15-20 minutes,
Stir in the chopped beetroot, mascarpone, horseradish and parsley into the risotto, heat for a further 2 minutes. Serve immediately.
Baked Beetroot with a Redcurrant Glaze
0.50 kg raw beetroot, trimmed and scrubbed, quartered if large
2 garlic cloves, crushed
10g oregano roughly chopped (thyme or rosemary also works well)
50ml balsamic vinegar
50ml extra virgin olive oil
Juice of 1 Orange
2 tbsp Redcurrant jelly
Preheat the oven to gas mark 6, 200C.
Lay a large piece of foil on the work surface with a similar size of non-stick baking parchment on top. Stand the beetroot in the centre.
Place all the other ingredients in a small pan and warm together until the redcurrant jelly melts. Season with salt and pepper.
Gather up the sides of the foil and parchment and scrunch together to from a bag. Pour the cooled liquid in at the top and twist firmly to seal.
Bake in the oven for 11⁄2 hours or until just ender when pierced with the tip of a sharp knife. Cut into quarters (if not already) and place on a serving plate. Pour the cooking juices over and serve with crusty bread and cubed goats cheese.
Beetroot Relish
This is great with Roast lamb !
1 tbsp sesame seeds
1 tsp. Ground cumin
2 tsp olive oil
1 tsp brown sugar
2 large or 3 small beetroot, peeled and grated
120ml/4 fl oz. Red wine
Heat a frying pan and toast the cumin and sesame seeds until browned slightly. Add oil, beetroot and sugar and stir to combine. Add the wine and simmer for 2-3 mins.
Spicy Beetroot Salad
400g-500g beetroot, cooked, peeled and diced
Juice of one lemon
1⁄4 tsp ground cumin
1⁄4 tsp ground paprika
Pinch of ground cinnamon
2-3 tbsp chopped fresh parsley
1⁄4 cup olive oil
Salt and pepper to taste
Mix together the lemon juice, cumin, paprika, cinnamon, salt, pepper and oil. Toss with diced beetroot and parsley. Cover and chill for an hour or more.
Bortsch – Beetroot Soup
500g Beetroot
1 Onion
500g potatoes
2 tbsp oil
2 Garlic Cloves, crushed
1.2 litres vegetable stock/beetroot cooking liquid
2 tbsp lemon juice
salt and pepper
150ml thick yoghurt or sour cream
Wash the beetroot and place in a pan of salted water, bring to the boil and simmer for 45 minutes until tender. Allow to cool slightly, peel and chop. Reserve the cooking liquid for later.
Wash and chop the potatoes and peel and chop the onion. Saute both in hot oil for 5 minutes, add the crushed garlic and cook for a further 5 minutes. Add the stock/cooking liquid, cover and simmer for 15 minutes until tender.
Add the beetroot and lemon juice to the pan, season with salt and pepper and continue cooking for 5 minutes.
Cool slightly, transfer to a liquidiser (or hand blender) and blend until smooth. Reheat before serving adding a swirl of yoghurt to each bowl when serving.
Roasted Beetroot
400-500g unpeeled beetroot
2-3 medium unpeeled onions
4 unpeeled whole garlic clove
Sprigs of thyme
3 tbsp Olive oil
For the glaze:
Chicken or vegetable stock
2 tbsp balsamic vinegar
Salt and freshly ground black pepper
Preheat the oven to 180C/360/F/Gas mark 4.
Place the beetroot, onions, garlic, sprigs of thyme and olive oil in a roasting tray making sure that all the vegetables are well coated in the oil.
Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side.
To make the glaze, place the roasting tray on the hob and deglaze by adding about two tablespoons of stock, the balsamic vinegar and a teaspoon of chopped thyme. Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season.
Arrange the vegetables in a warmed serving dish and cover in the glaze. Serve at once.
Beetroot and Apple relish
Makes 2 good sized honey or marmalade jars
350g raw beetroot
300ml cider vinegar
2 onions, finely chopped
1 tsp ground allspice
350 g eating apples
200g granulated sugar
Finely grated rind and juice of one orange
Pinch of salt
Thinly peel the beetroots and cut into roughly 1 cm pieces. Peel, core and quarter the apples, cut into small pieces. Put the cider vinegar and granulated sugar into a large pan and heat gently, stirring until the sugar has dissolved. Add the beetroot, apples, onions, orange zest and juice, allspice and salt to the pan. Bring to the boil, reduce the heat and simmer gently for 45 minutes. Increase the heat and boil for 10-15 minutes or until the liquid had gone and the chutney is thick. Stir constantly to prevent the chutney from catching and burning.
Spoon the chutney into sterilised jars, cover and seal. Store in a cool dark place for two weeks before eating. The chutney will keep for 6 months unopened, once opened keep in the fridge for up to a month.
Beetroot and Potato Rosti with Dill Cream
Makes 12 mini rosti’s. Served with Dill cream, these are great with all kinds of fish.
350g Potatoes, peeled
200g Beetroot, peeled
2 tbsp Olive oil
Finely grated zest of a lemon
10g fresh dill, finely chopped
150g crème fraiche
Preheat the oven to 200c, gas mark 6 coarsely grate the potatoes and beetroot, place in a clean tea towel and squeeze out any excess liquid, then place in a bowl. Season lightly with black pepper. Line 2 baking sheets with baking paper and brush with a little oil. Take small handfuls of the potato and beetroot mixture and shape in small thin cakes and place on the baking sheet. Drizzle the rosti’s with the remaining olive oil and bake for 15 minutes until crisp and golden. Meanwhile stir the lemon zest and the dill into the crème fraiche and season with black pepper. Serve the rosti’s with the dill cream.
Spiced Roasted Vegetables
Serves 4-6 (any combination of vegetables can be used for this recipe)
0.50 kg potatoes, peeled and cut into chunks
2 medium Beetroot, peeled and halved
3 Carrots, peeled and cut into chunks
1 Sweet Potato, peeled and cut into chunks
2 Parsnips, peeled and cut into chunks
4 sprigs of fresh thyme
1 orange cut in quarters
40 whole cloves
1⁄2 teaspoon ground cloves
4 tbsp vegetable oil
Preheat the oven to 200C/400F/Gas Mark 6.
Place the potatoes in a small pan of boiling water and cook for 4-5 minutes, then drain well. At the same time cook the beetroot in boiling water for 5-6 minutes, then drain.
Place the carrots, parsnips and sweet potato along with the potatoes and beetroot into a large roasting tin. Add the sprigs of thyme. Press 10 cloves into the flesh of each of the 4 quarters of orange, and add to the roasting tin. Sprinkle over the ground cloves and drizzle with oil.
Cook for 45 minutes turning occasionally.
Balsamic-Roasted Beetroot With Garlic and Thyme
400g Beetroot
3 tbsp Olive oil
2 tbsp Balsamic vinegar
1.5 tbsp Lemon juice
2 cloves garlic, peeled and chopped
2 sprigs thyme
Salt and freshly ground black pepper
3 tbsp Water
Preheat the oven to 200C, trim and scrub the beetroot, cut into halves or quarters if large. Place in a roasting tin. Mix together the balsamic vinegar, oil, lemon juice, garlic and salt and pepper. Pour over the beetroot and mix together well. Tuck in the sprigs of thyme. Roast in the oven for 40 minutes, remove from the oven, mix well and sprinkle with the water, return to the oven until tender.