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Beetroot
Beetroot pancakes with Herbs and cheese
yields 6-8 small starter size servings, or enough for 2 hungry adults with salad for dinner.
2 ½ lb (1 kg) beetroots
salt
2 large eggs
½ cup crumbled feta or fresh buffalo cheese from the Stoke Newington Farmer's Market
½ cup dry breadcrumbs
¼ cup plain flour
1 bunch spring onions, slivered or regular onion
2 cloves garlic, minced
½ cup chopped fresh parsley
3 tablespoons fresh mint (or 1 tablespoon other fresh herbs, chives, etc)
olive oil
Grate peeled beetroot in large hole grater, and sprinkle with salt. Let sit while you prepare the other ingredients. Mix all other ingredients aside from oil in a bowl. Quickly rinse salt off beetroot; squeeze dry. Mix into batter. Heat olive oil (approx 2 tablespoons) in frying pan over medium heat. Drop in batter by the 1/4 cup and spread out. Fry until bottom of pancake is golden brown. Flip over and repeat on other side.If you are serving a crowd, keep cooked pancakes warm in very cool oven- gas mark 1 or 2
Beetroot
Risotto
In
this recipe, the beetroot is not pre-cooked –but if you prefer you
could roast the beetroot whole for 40 minutes, then peel off the
skins, chop the beetroot into small pieces and add to the rice just
before you add the stock.)
1-2
beetroot
1 med onion
1 oz butter
12 oz arborio rice
3 cloves garlic
2 pints stock (veg or chicken)
2 fl oz vodka/dry sherry
juice of l lemon & ½ tsp. grated lemon zest
3.5 oz parmesan grated
Heat
the stock and keep it simmering on a low heat. Peel and chop the
beetroot into very small chunks. Peel and chop onions finely and add
them to melted butter in a large pan. Fry the onions until
transparent- then add the chopped beetroot. Cook over a medium
heat for 10 minutes – stirring. Then add the rice and stir until it
has all been coated with oil. Then add as much stock as you need till
the rice is just covered. Stir until the stock is completely absorbed
by the rice – then carry on adding stock, ladle by ladle until the
rice is tender and tender but not soggy. Add the vodka/sherry, the
lemon juice and the juice, add most of the parmesan – stir and then
season well with salt and black pepper. Serve with the remaining
parmesan.
Beetroot
salad
Wash the beetroot under the tap, do not
cut or break the skin. Place in a pan of water to cover and
bring to the boil. Allow the beetroot to cook for 40 minutes or
so. Remove from water and slip off the skin under the cold tap.
Chop beetroot into small chunks and mix with several tablespoons of
yoghurt: season with salt, pepper and a little lemon juice. Add some
chopped dill if you have it. Chill and serve.
Caramelised
beetroot
3-4 small beetroot
35g caster sugar
juice of 1/2 orange plus grated zest or 35ml orange juice
30ml of a delicately flavoured vegetable oil (e.g. sunflower)
1/4 teaspoon cinnamon
Scrub the beetroot and trim the stalks
Chop into 6 to 8 segments.
Put the orange juice, sugar, orange zest, oil and cinnamon in a pan
and heat gently to dissolve the sugar. Add the beetroot and mix well,
so all the segments are coated with the mixture. Place on a baking
sheet, spreading all the segments out so they aren't covered by other
pieces. Bake at 180 degrees C for about 40-45 minutes (depending on
size of segment) until tender and sticky.
Warm
Salad of Red Cabbage and Roasted Beetroot
1 medium raw beetroot
1 tsp honey
¼ red cabbage
1 small or ½ large courgette (optional)
4 tbsp olive oil
1 tbsp cider vinegar
grated zest of ½ lime
1 tsp wholegrain mustard
½ lime, juice only
2 cloves garlic
salt and pepper
Method
1. Peel the beetroot with a potato peeler. Drizzle with honey and seal
in a parcel of foil. Bake in the oven at 160C/325F/Gas3 for 40 minutes
then cut into matchsticks.
2. Discard the very outer leaves of the cabbage, wash and shred the
remainder.
3. Julienne the courgette.
4. To make the dressing: whisk together the oil, vinegar, lime zest,
mustard, garlic and seasoning. Add a squeeze of lime juice, then
taste, adding more juice if required.
5. Steam the cabbage for 1 minute, add the courgette and steam for a
further minute. Remove the vegetables from the steamer and put in a
large warm bowl and dress. Sit in a warm place until ready to serve
6. Dress the beetroot separately and then lightly mix into the other
vegetables and serve.
Beetroot and potato gratin
500ml double cream
3 cloves of garlic –finely sliced
sprig of fresh thyme
3 medium beetroot
2 large potatoes
Place the cream, garlic and thyme in a pan and bring to a simmer. Then remove the pan from the heat and leave the ingredients to infuse for 10 minutes. Then put them through a sieve. Peel the beetroot and the potato and slice them into very thin slices, (you can use one of those mandolin things if you have one) you are trying to get slices about the same thickness as a £1 coin. Then place the beetroot and potato slices in alternate layers in a baking dish – top each layer with a little of the cream mixture and some salt and pepper. Place in a pre-heated oven and bake at 170C/gas mark 3½ . It should take about 45 minutes. You can check to see if it’s done by sticking a knife in to the middle – it should go in without resistance.
Beetroot salad with anchovy dressing:
500g cooked beetroot 250g cooked waxy potatoes
2 hard boiled eggs, peeled chopped parsley (for the dressing)
2 medium onions chopped 4 tbs olive oil
1 tin anchovies in olive oil 1 tsp wine vinegar
½ tsp dijon mustard
Slice the cooked beetroot, (just boil them in their skins for 20-30 minutes and then remove skins under the cold tap) and put it in a shallow bowl, slice the potatoes into thin slices and arrange them in the bowl. Mash the eggs to crumb with a fork, mix with the chopped parsley and set to one side. For the dressing, cook the chopped onions in a tablespoon of oil until they are soft but not brown. Cool them and mix in a blender with the anchovies, the mustard, vinegar and the rest of the oil. Add salt and pepper to taste and spread the dressing over the beetroot. Scatter the egg on top with extra parsley. Serve chilled.
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