Beetroot sauces

Beetroot sauces

Beetroot harvested

Beetroot is a versatile vegetable and making into relishes, dips, chutneys adds to the dynamic of the presentation of your meals.

Relish is cooked in a shorter time whilst chutneys longer. You will find the intensity in flavour in a chutney which are more chunky.With a Chutney use under-ripe fruits such as bananas, mangoes, peaches, apples, nectarines and apricots.

Beetroot relish

Beetroot chutney

Spanish pickled beetroot

Beetroot pesto

Beetroot dip

Beetroot Relish

 

Beetroot relish
 
Author:
Recipe type: Sauce
Ingredients
  • 2 tbs olive oil
  • ½ cup red wine vinegar
  • 2 tbs brown sugar
  • ½ tsp cloves, ground
  • 2 brown onions, chopped
  • 2 beetroot bulbs, grated
  • 1 apple, grated
  • 2 oranges, chopped flesh (keep rind for other cooking)
Instructions
  1. In a saucepan with oil fry onions in oil then add vinegar, sugar, cloves and 2 tsp sea salt then put over a medium heat and bring to the boil. Once boiling then add beetroot, oranges and apple cooking for 5 minutes stirring occasionally. Cool and serve or bottle.

Beetroot Chutney

 

Beetroot chutney
 
Author:
Recipe type: Sauces
Ingredients
  • 2 beetroot bulbs, roasted then diced 5mm
  • ⅔ brown onions, chopped
  • 2 cooking apples, peeled and chopped
  • 2 tbs brown sugar
  • ¼ of a tsp fresh ginger, finely chopped
  • 80ml of malt vinegar.
  • 1 tsp salt
  • 1 clove garlic, finely chopped
  • 1 lemon, juice extracted
Instructions
  1. In a saucepan place ingredients and bring to boil. Stir occasionally for 5 minutes on boil. Then cover with a lid and simmer for 45 minutes. Stir occasionally.
  2. If putting into jars prepare jars. Sterilise.
  3. Let chutney cool slightly then into jars. Will store in closed jars for months. Once opened refrigerate.

Spanish pickled beetroot

Beetroot sauces
 
Author:
Recipe type: Sauces
Ingredients
  • 1 tsp salt
  • ½ tsp fresh ground black pepper
  • 1 cup olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup red wine vinegar
  • 2 tbs onion
  • 2 tbs parsley
  • 1 garlic cloves
  • 4 cups beetroot
Instructions
  1. Combine all ingredients except the beets on a bowl and whisk to form an emulsion. Add the beets and toss gently to coat the beets. Cover and marinate in the refrigerator for 24 to 48 hours, tossing occasionally. Serve chilled or at room temperature.

Beetroot pesto

Beetroot sauces
 
Author:
Recipe type: Beetroot sauces
Ingredients
  • 2 beetroot, cooked and sliced
  • 1 orange zest
  • 50g parmesan cheese, grated
  • 2 garlic cloves
  • 1 tbs horseradish cream
  • ⅓ dill fresh
  • 80ml olive oil
Instructions
  1. In a food processor put beetroot, zest, parmesan, garlic, half the horseradish, half the dill and process. Slowly add 60ml of oil until a puree. Set aside.

 

Beetroot dip

 

Beetroot dip
 
Author:
Recipe type: Sauces
Ingredients
  • 1 beetroot
  • 2 tsp caraway seeds
  • ½ orange juice
  • 1 qty hommus
  • Hommus
  • Preheat oven 200C.
  • Wrap beetroot in foil and place on a lined baking tray and roast for 1 hour. Cool. When cook enough to handle, peel the beetroot, then cut into 1 cm cubes. Return to the tray and season with sea salt, then toss with caraway an juice. Roast for a further 5 minutes until the seeds are toasted. Cool this then blend in food processor with the hommus until smooth. Add water if necessary. Keep in fridge for 2-3 days.
  • Place drained chickpeas in a saucepan with chilli and garlic. Cover with cold water and boil, skim surface when necessary. Reduce heat to medium and simmer 45 minutes until chickpeas tender. If tinned just add garlic and chilli and simmer 5 minutes stirring.
  • Drain chickpeas and into a food processor place them with orange zest, juice, spices. Process to a paste. Add tahini with motor running and water to make smooth. Season to taste. Keep in fridge 2-3 days.
Instructions
  1. Preheat oven 200C.
  2. Wrap beetroot in foil and place on a lined baking tray and roast for 1 hour. Cool. When cook enough to handle, peel the beetroot, then cut into 1 cm cubes. Return to the tray and season with sea salt, then toss with caraway an juice. Roast for a further 5 minutes until the seeds are toasted. Cool this then blend in food processor with the hommus until smooth. Add water if necessary. Keep in fridge for 2-3 days.
  3. To make Hommus:
  4. Preheat oven 200C.
  5. Wrap beetroot in foil and place on a lined baking tray and roast for 1 hour. Cool. When cook enough to handle, peel the beetroot, then cut into 1 cm cubes. Return to the tray and season with sea salt, then toss with caraway an juice. Roast for a further 5 minutes until the seeds are toasted. Cool this then blend in food processor with the hommus until smooth. Add water if necessary. Keep in fridge for 2-3 days.
  6. Place drained chickpeas in a saucepan with chilli and garlic. Cover with cold water and boil, skim surface when necessary. Reduce heat to medium and simmer 45 minutes until chickpeas tender. If tinned just add garlic and chilli and simmer 5 minutes stirring.
  7. Drain chickpeas and into a food processor place them with orange zest, juice, spices. Process to a paste. Add tahini with motor running and water to make smooth. Season to taste. Keep in fridge 2-3 days.

 


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