Beetroot : ideas?
I can't get enough of beetroot. I have it raw in salads, also roasted and diced with crumbled feta and lightly roasted walnuts...but I hate it pickled! I'd love to hear how you use this vibrant veg in your cooking. I'm thinking...what would it be like in a pork stew...etc...for a change from salads. Have you used it in an interesting way before? All ideas and/or recipes would be greatly appreciated. Thanks in advance.
Beetroot experiment #1
Had roast pork for dinner which was roasted on a bed of the following:
1 large fennel bulb, cut into chunks
1 onion, quartered
1 large beetroot, in chunks
4 small Fuji apples, quartered
The peel from 1 large orange (white pith removed)
Lightly coated everything with Spanish olive oil and Himalayan salt and roasted in the oven as per usual time and temperature for roast pork.
Rather good result, with caramelisation of
veg/fruit and unbelievably good cooking smells wafting through the whole house. No leftovers!
And just realised...can't post photos here (?!).
my sous made a delicious beet puree/sauce. at the time i thought it was a little simple for service, but i came around to her way of thinking.
i tried for to weeks to think like her and a new d'jour item everyday maens sometimes simple done the best is way better then complicated done mediocre.
I love beets too and make risotto with them, borscht, also make a hummus-like dip with them. Pureed soup with cardamom, cake, cut in julienne and cooked with curry leaves and coconut milk...
Roasted is my fave, though and I could eat the whole bunch.
My favorite is roasted beets. I either wrap them in foil and throw them on the coals after making a roast beast on the grill, or in the oven, foil-wrapped as a bunch, or not. Grab the thing with a paper towel and peel off the skin and top, and chow down. Butter, salt, whatever you want. Do .not cut the rattail root off and cut off the tops an inch or so from the root befor you cook them so they don't bleed out all their red goodness.