Betroot is now in season and the perfect time to try some interesting recipes! If you have never cooked beetroot at home its quite the experience. My advice is be careful because the red dye will go everywhere!! But I guarantee its well worth the effort.
A fresh beetroot has a completely different flavour and texture to that of tinned beetroot. As Indira Naidoo quoted in her cookbook, The Edible Balcony "[beetroot] has a far superior texture and taste than those spongy slices soaked in acid."
So why not give this recipe from Indira Naidoo's book a try? Its quick and full of delicious earthy flavours:
- 4 medium sized beetroot, washed and the stalk trimmed
- 1/4 cup creme fraiche
- 1 tablepsoon wasabi paste
- 1 tablepsoon lemon juice
- 1 teaspoon Dijon mustard
- Freshly ground salt and pepper
- Cook the beetroot over high heat over until soft. Drain and set aside until cool enough to handle. Once cooled, remove the skins.
- Place the beetroot with all the remaining ingredients and pulse in your food processor until it comes to a rough paste.
It's a fantastic recipe to eat as part of a vegetarian meal. We had ours with pide bread, good quality olive oil, dukah, tabouli and cutlets.
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