RECIPES FOR BEETROOT

Bunched Beetroot

The great thing about bunched beetroot is that they are effectively two vegetables in one as the tops can be cut off and cooked like spinach.

* * * * *

BEETROOT SALAD

Peel and grate equal quantities of beetroot and carrot. Add salad dressing and toasted sunflower seeds. Or use beetroot and courgette, both grated raw, other mixtures may include kohl rabi, carrot and red cabbage. Raw salads are of excellent nutritional value and provide great roughage for the digestion.

An exceptionally colourful salad is grated beetroot (cooked), finely sliced raw red cabbage, chopped boiled eggs, mayonnaise or balsamic vinaigrette and coriander or cress combined and with the addition of colourful pomegranate seeds just prior to serving.

* * * * *

BEETROOT AS AN ACCOMPANIMENT Beetroot as an Accompaniment

Bunched beetroot taste sweet when cooked as an accompanying vegetable or salad. When ready to cook, wash well but don't peel as this causes them to bleed and lose some of their colour and flavour. Trim off their roots and leaves, leaving about 2cm of stem, cover with cold water and boil till tender; then peel and serve as needed. Try tossing in a walnut oil, chive and lemon or horseradish vinaigrette.

* * * * *

BEETROOT WITH MINT AND YOGHURT

225gm peeled and boiled beetroot,
500 ml natural yoghurt,
A bit of salt and pepper
A pinch of cayenne
2.5 tablespoons of finely chopped mint
1 tablespoons of olive oil
1 clove garlic cut into 3

Grate the beetroot
Add salt, pepper and cayenne to yoghurt
Add mint and beetroot and mix gently
Fry garlic until medium brown in oil - pour over the top.

* * * * *

Beetroot are delicious roasted whole in the oven with a touch of olive oil for ½ hr to 1 hr (depending on size) then the skins rubbed off, and served with a tasty green salad and fresh organic goats cheese on the side.

The most well known recipe for beetroot is borchst and again this can be served hot or cold and your own version made by gently frying onions, leeks and broccoli stalks together with garlic and when soft adding stock and whole cooked beetroot (skinned) and simmering for 20-25 mins to let the flavours distribute. Then puree or “whiz” into a smooth concoction adding more liquid if desired and then either chill and serve later with a swirl of sour cream and some chives or add the cream and serve hot with crusty bread.

* * * * *