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
Recipe Type: Sauce
Author: Harvest Hub
Ingredients
  • 2 tbs olive oil
  • 1/2 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
Recipe Type: Sauces
Author: Harvest Hub
Ingredients
  • 2 beetroot bulbs, roasted then diced 5mm
  • 2/3 brown onions, chopped
  • 2 cooking apples, peeled and chopped
  • 2 tbs brown sugar
  • 1/4 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
Recipe Type: Sauces
Author: Harvest Hub
Ingredients
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 1 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 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
Recipe Type: Beetroot sauces
Author: Harvest Hub
Ingredients
  • 2 beetroot, cooked and sliced
  • 1 orange zest
  • 50g parmesan cheese, grated
  • 2 garlic cloves
  • 1 tbs horseradish cream
  • 1/3 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
Recipe Type: Sauces
Author: Harvest Hub
Ingredients
  • 1 beetroot
  • 2 tsp caraway seeds
  • ½ orange juice
  • 1 qty hommus
  • [b]Hommus[/b]
  • 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. [b]To make Hommus:[/b]
  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.

 

Golden Beetroot

Golden Beetroot

Beetroot growing

The golden beetroot is from the Grima Brothers in Horsley Park. It is packed straight from the field and to your within 48 hours.  Beetroot is one of the most environmental friendly roots as it does not require spraying – so sprayfree. The Grima brothers use rotational cropping on their property ensuring that there is a really good balance of nitrogen in their soil.

 

Golden Beetroot

Golden Beetroot

Sprayfree

If you’re wondering why we say ‘sprayfree’ is that Organic allows spraying and is not sprayfree. With that in mind as the warm weather comes for all the methods of growing, including Organic and Permaculture they will include spraying in their process when the moths or catepillars start attacking. So always wash your produce no matter what form it comes in.

Integrated Pest Management control involves lots of strategies to manage the balance of soil, environment, produce so that it reduces the need for sprays. Simple as having predators around for the bugs ie insect hotels, ponds encourage frogs, mulching well, mixed planting.

Making your own spray

White oil works really well coating the insects in oil, blocking their breathing pores thus controlling them without any resistance to the mix developing. Don’t use over 30C as it will burn the pants. If you wish to make your own here is a recipe:

In a jar mix then pop into spray bottle. Lasts about 3 months.

White Oil concentrate

  • 1/2 cup pure liquid soap (use pure organic castile soap, made from olive oil if you want to keep it all natural)
  • 2 cups of vegetable oil – olive or sunflower

Then add 2 tsp of this mix to10ml water and into spray bottle.

 

Warm Golden Beetroot Salad with Chard and Almonds
Recipe Type: Salad
Author: Harvest Hub
Serves: 4
Quick to make and delicious
Ingredients
  • 1 bunch beetroot, roasted
  • Olive oil
  • Salt and freshly ground black pepper
  • Chard – Silverbeet
  • 4 cloves garlic, minced
  • 115g goat cheese, crumbled
  • 2/3 cup toasted almond slivers (Harvest Hub)
Instructions
  1. Preheat oven to 220C.
  2. Lightly rinse the beets to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.
  3. Meanwhile, chop the Red Chard into bite-sized ribbons. Rinse thoroughly to remove all traces of dirt and grit. In a large frypan on medium heat drizzle olive oil adding garlic. Sweat for 5 minutes then add Chard to coat with the garlic. Cook until the leaves are soft and tender. Remove from the heat.
  4. When the Golden beets are cool, rub them with a paper towel to remove the skin. Then chop into bite-sized pieces and toss with the Chard, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. TIP: Use in lunchbox meals as fillers for wraps and sandwiches.

 

Lemony Golden Beet Salad
Recipe Type: Salad
Author: Harvest Hub
Ingredients
  • 1 lemon or lime or chilli, take off skin or chop chilli
  • 60ml olive oil
  • 4 tsp cider vinegar
  • 1 tsp honey
  • 1 garlic clove, crushed
  • 1 tsp finely grated lemon zest
  • 1 tsp lemon juice
  • Salt
  • 4 beetroot, sliced
  • 2 pears, cut into 1cm wedges
  • 75g Feta cheese (Harvest Hub)
  • 1½ tsp fennel seed, toasted and crushed
  • Coriander for garnish
Instructions
  1. Preheat oven to 200C.
  2. [b]Oil infusion[/b]
  3. In a small saucepan place the lemon or lime or chilli with the olive oil and simmer for 10 minutes then set aside to cool. Lift out the peel or chilli, discard half then cut into long thin strips. Set aside.
  4. In a small bowl put the infused oil with in the vinegar, honey, garlic, lemon zest, lemon juice and half a teaspoon salt. Whisk. Set aside.
  5. Wrap the beetroot singles in foil, place on a baking tray and roast for 45 minutes. Remove and cool. Cut the beets into wedges and pop into a bowl pouring the dressing over them.
  6. [b]Platting[/b]
  7. On a large plate lay beetroot alternately with pears. Dot with feta and sprinkle seeds over it and finish with coriander and chopped chilli.