COOKING WITH BEETROOTS

 

         

          

                            

The beetroot (beta vulgaris) is the root of the beet plant.  Several varieties are cultivated such as Albino, Alto, Betollo, Bona etc for their edible roots and leaves (beetroot greens).  Besides being used as food, beetroots are used as a food colouring product and for medicinal purposes.

 

Beetroots were cultivated in the ancient Middle East, Egypt, Greece and Rome and from there to the whole world.    Form the Middle Ages the beetroot was used as a treatment for a variety of conditions, especially for illnesses relating to digestion and blood diseases.    

 

Beetroots are eaten boiled, roasted or raw, either alone or joined with other salad vegetables. 

 

Here are several recipes with beetroots which I hope you will enjoy.

 

                                           

                                                    BEETROOT SOUP

500 g (1 lb) beetroots, trimmed, peeled and cubed

500 g (1 lb) lean veal, cubed

1 onion, peeled and grated

2 garlic cloves, peeled and minced

2 carrots, scraped and finely chopped

2 celery stalks with the leaves, trimmed, threaded and finely sliced

3 tbsp olive oil

1 bay leaf

1 litre (2 cups) hot water or more

Salt and freshly ground black pepper to taste

¼ tsp Cayenne pepper

 

Sauté the meat in olive oil, on both sides, add the chopped vegetables and continue cooking.  Pour the hot water over and add the bay leaf and season with salt, pepper and Cayenne pepper to taste.

 

Cover the saucepan, and simmer gently for 30 minutes or until the meat is tender.  Serve with warm crusty bread.  

 

 

 

              BEETROOT FRITTERS WITH SOUR CREAM AND SALMON TARTARE

                                                      Salmon Tartare

Fritters:

3 tbsp olive oil

1 small onion. peeled and finely chopped

1 garlic clove, peeled and minced

225 g ( ½ lb) potatoes, peeled

500 g (1b) beetroot, peeled

2 eggs, lightly beaten

 

Tartare:

500 g (1 lb) salmon fillets, skinned

2 spring onions, trimmed and finely chopped

2 tbsp dill, very finely chopped

Juice of ½ a lemon

3 tbsp olive oil

 

To serve 300 ml (10 oz) sour cream

 

Sauté the onion in olive oil until soft but not coloured, add the garlic cook for1 minute and set aside.  Grate the potatoes and beetroots place in a muslin and squeeze as much n liquid as possible.  Place in a bowl with the onions and eggs and season to taste.

 

To make the tartare dice the salmon fillets and mix with the  other ingredients plus some seasoning to taste, the mixture should be moist so add some olive oil inf necessary.

 

Heat some oil in a frying pan and place 2 spoonfuls of the mixture and cook until crisp on one side and turn over and cook the other side and pace of kitchen paper to drain.

 

Serve the fritters with sour cream the tartare.   

 

           

                                                  BEETROOT CHUTNEY                                           

 This is a delicious Indian relish which I hope you will prepare.

600 g (1 lb 5 oz) raw beetroot, trimmed, washed but not peeled

2 lemons the zest

100 ml (3 1/2 fl oz) lemon juice

150 ml (1/6 cup) cider vinegar

1 onion, peeled and chopped

2 large apples, peeled, cored and finely chopped

1 tbsp grated ginger

Salt and freshly ground pepper to taste

1 cup raisins

Simmer the beetroot in salted water for 30-40 minutes until just tender.  Remove from the heat and cool slightly, peel cut into small cubes and set aside.

Place the lemon zest, lemon juice, vinegar, onion, apples, ginger in a large saucepan and place over medium heat and simmer for 10 minutes, stirring occasionally, until the apples soften into a puree.  Add the boiled beetroot and simmer for a few minutes until hot, sprinkle with sugar and stir until it dissolves.  Simmer for 20-25 minutes until thick, glossy and jamlike.  Just before the end of the cooking time stir in the raisins and season with salt and freshly ground black pepper to taste.

Spoon the chutney into sterilised jars and fill to the brim.  Gently taps the jars to knock out any possible air pockets and seal immediately.  Allow maturing for a couple of weeks to allow the flavours to develop.  Store in a cool, dark cupboard for about a year and refrigerate once opened.

 

 

               SALT BAKED BEETROOTS WITH FETA AND PICKLED ONIONS

4 medium beetroots, washed leaves reserved for the salad

6 rosemary sprigs

150 g salt

500 g (1 lb) plain flour

2 egg whites

For the pickled onions:

500 g (1 lb) pearl onions, peeled

140 ml  cider vinegar

65 g sugar

1/2 tsp mustard seeds

1 dill sprig

2 onions, peeled, thinly sliced and separated into rings with a pinch of salt

Dressing:

3 tbsp olive oil

1 tbsp lemon juice

To serve:

1 tbsp snipped chives

1 apple, peeled and diced

30 g toasted hazelnuts, chopped

30 g (2 oz) feta, crumbled

First, prepare the salt crust.  Blitz rosemary and salt in a food processor, then add the flour and the egg whites with 200 ml water.  Blitz once more to bring together.  Place on a working surface and knead for 5 minutes to form a smooth ball.  Wrap in cling film and refrigerate for 1 hour.

Heat the oven to 180 C (350 F) and roll out the dough to the thickness of a 1 euro coin.  Put the beetroot in the middle and draw the edges to form a bag.  Bake on a tray for 2 1/2 hours.  

Meanwhile, make the pickling liquor for the onions.  In a saucepan combine the vinegar, sugar, mustard seeds and season with salt.  Bing to the boil, over medium heat, add the dill and simmer for 30 minutes.  Then strain the mixture over the onions and set aside for 1 hour, then drain.  In a small bowl mix the dressing ingredients with some seasoning and set aside.

Remove the beetroots from the oven and when the salt crust is cool enough to handle, remove and discard it and peel the beetroots, cut them into wedges and drizzle with a little olive oil.

Mix the beetroots, onions and beetroot leaves in a salad bowl, pour in the dressing, and sprinkle with the chives, apple cubes and hazelnut.  Toss well and sprinkle with crumbled feta.   

                                      CHOCOLATE AND BEETROOT CAKE

Olive oil

Plain flour

300 g good quality chocolate

250 g raw beetroot, peeled

4 eggs separated, whites whipped stiff with a pinch of salt

120 g almonds, blanched, roasted and ground

1 tsp baking powder

1 tbsp cocoa

Greek yoghurt to serve

Extra chocolate, melted

 Preheat oven to 180 C (350 F) and grease the bottom and sides of a 20 cm springform cake tin with olive oil, line the base with baking parchment and dust the sides with flour.

Melt the chocolate au bain Marie, stirring occasionally and grate the beetroot into a large bowl and stir in the egg yolks, the sugar, almonds, baking powder, cocoa and melted chocolate.  Stir well together and gently but thoroughly fold in the whipped egg whites until no streaks of white are evident.  

Spoon the batter into the prepared tin, and bake for 50 minutes or until a tester inserted into the centre of the cake comes out clean.  Allow the cake to cool a little in the tin, then reverse of a round dish and drizzle with the melted extra chocolate.  Serve with yoghurt.