Apart from popping these versatile, rugged little nutritious delights into stews, soups, smoothies you can also roast, pickle and mash them. Below there are 3 very simple things to do with the mighty Beet. You can add these tasty recipes to complement a wrap, baked potatoes, ploughman lunches etc
Pickled Beetroots- small jar
Ingredients:
Beetroots 300g
Apple cider or Malt Vinegar- 250ml
Mustard seeds (half a teaspoon)
Peppercorn (approx 10)
Sugar (half tea spoon)
*Feel free to play with herbs and spices that take your fancy.
Meth0d:
Wash the beetroots.
Place beetroots in a pan of water and bring to the boil, reduce heat and cook until tender, approx 30 mins.
Once tender empty the beets into a colander, rinse and cool enough to rub the skin off.
Add Mustard seeds, Peppercorn and sugar into a sterilized jar, add the beets whole or sliced leaving about 2 cm free at the top of the jar.
Fill with vinegar and close lid tightly.
Pop the jar into a pan of hot water to seal the jar. (Google this info if you have never done any canning before)
Cold slaw
Ingredients:
Beetroots
Carrots
*You can also add Khol Rabi, Fennel, Courgette and make it very colorful. Throw in some seeds and dried fruit for extra texture.
Method:
Wash the veg, peel and grate. That's it! So very simple.
Hummus-
Ingredients:
1 roasted beet, peeled and chopped
1 can chickpeas, drained
155ml tahini
2-3 zest & juice lemons, about 75ml cup of lemon juice
garlic, 2 cloves chopped
155ml cup olive oil
1 teaspoon cumin
salt, 1 teaspoon
Fresh Parsley, a handful to season
Instructions:
Boil beets until tender, approx 30 mins.
Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor/blender.
With the motor running, slowly drizzle in the olive oil and blend until smooth.
Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed.
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