Posts Tagged Beetroot
Its breast cancer awareness month this month and I wanted to do a “pink” recipe post to highlight that. Cake was my first pink thought but as I’m staying unprocessed this month I thought I ought to do a healthier recipe! So staying pink(ish) I have a simple recipe today for roasted beetroot, roasting is something people often forget to do with beetroot. It really doesn’t take that long and you don’t even have to peel the beets!
Beetroot season has all but come to an end in my Mother in laws allotment, the weather being what it was this summer we didn’t have the glut of beetroot repeated from last summer so apart from some jars of pickled beets I’ve mostly roasted mine this summer. Roasted beets are amazing, so simple yet so flavoursome. Roasting them brings out their sweetness and loses some of the earthiness that a lot of people find off-putting. I love them so much I can eat them like candy!
Roasted beets couldn’t be simpler to make. Just wash, tumble in some olive oil, season and roast. I also like to add some balsamic vinegar to add to the sweetness. In an hour or so you will have the most wonderful accompaniment to whatever dish takes your fancy, or you could just stand and eat most of them like I often do!
Balsamic Roasted Beetroot (serves 2)
- 450 grams beetroot
- 2 tbsp olive oil
- I tbsp balsamic vinegar
- a couple of sprigs of fresh thyme
- sea salt and fresh ground pepper (in keeping with the pink theme I used pink salt and pink peppercorns but regular will do.)
Preheat oven to 200 C, 400 F, Gas 6
- Wash the beetroot and trim off both ends and any hairy bits, don’t bother to peel.
- I advise wearing rubber gloves to avoid pink stained hands, cut the beets into chunks a little larger than bite size. With small beets halves or quarters are fine but some of the huge beets I get from the allotment means cutting much more!
- Put the beets into a roasting pan and drizzle the olive oil and balsamic vinegar over them. With your rubber gloves on, rub the olive oil and vinegar into the beets, ensuring each beetroot gets coated.
- Holding one end of a thyme sprig strip the stem of its leaves, letting them scatter over the beets.
- Season with salt and pepper and roast for about 1 hour or until the beets are soft when poked with a knife and have darkened in colour.
Its so important yet so easy to forget, don’t forget to check your breasts regularly.
My Mother in law has half of an allotment plot and although very green fingered she does not eat vegetables (seriously!) She just loves the outdoors and the hard work, she is happiest weeding and pottering! Without knowing anything about growing vegetables she plants, waters and hopes and is mostly incredibly successful. Lucky for me she passes most of what she grows on to me. While this is a blessing I truly enjoy, sometimes its a little overwhelming, as I said my Mother in law is very green fingered so most of what she grows is abundant and of huge proportions! One of the vegetables she grows very successfully is beetroot. Last year I simply roasted them, which was delicious but this year we are on our 3rd crop of beetroot, too many to roast so I tried pickled beets for the first time, they were a triumph! I thought I loved store-bought pickled beetroot until I tried these! They are sweet and spicy but not hot. The recipe was inspired by the Ball Blue book of Preserving. This made 4 jars (500 ml size)
Pickled Beetroot (Adapted from the Spicy Pickled Beets in Ball Blue Book of Preserving)
- 4 pounds fresh beetroot, washed, larger ones cut in half
- 2 cups onions, thinly sliced
- 2 cups of sugar
- 1 cinnamon stick
- 1 tbsp yellow mustard seeds
- 1/2 tsp cloves
- 1 tsp allspice
- 1/2 tsp salt
- 2 1/2 cups cider vinegar (or white wine vinegar)
- 1 1/2 cups water
- 2 small chillies (1/2 a chile pepper for each jar of beetroot)
1 lb = 450 g
1 cup = 250 ml
- Put beetroot in a large pan, cover with water and cook until tender (15-20 mins depending on beetroot size)
- Drain the beetroot and peel, I scrape the softened skin away with a teaspoon. (wearing rubber gloves to avoid stained fingers)
- Cut the beetroot to desired size if, like mine, they are rather large.
- Add the onions, sugar, vinegar, water, spices and salt to a pan and bring to the boil, reduce the heat and simmer for 5 minutes.
- Remove the cinnamon stick.
- Add the beetroot to the liquid and cook until heated through.
- Put the hot beetroot into sterilised, hot jars.
- Using a ladle pour the liquid into the jars, leaving about a 1/4 inch space at the top of the jar.
- Add half a chili to each jar.
- Making sure there are no air bubbles in the jars, put lids on.
- Process for 30 minutes in a water bath or follow your usual canning procedure.