Beet-i-ful beetroot recipes
Beetroot and feta risotto
• 350g Arborio rice
• 2 crushed garlic cloves
• 75g finely diced shallots
• 75g diced feta (1cm cubes)
• 2 litres vegetable stock
• 25ml olive oil
• 125g diced butter
• 70 Parmesan cheese, finely grated
• 2 medium sized beetroots
Cut off greens and wash, scrub then roast, in alfoil, the beetroot with the skin still on until tender. Allow to cool and then peel and dice into 1cm cubes. Divide the diced beetroot into halves. Keep one for adding to the risotto later.
In a pan bring the vegetable stock to the boil and add one half of the beetroot. Allow to simmer for 20 minutes and strain to discard the beetroot (keep for juicing) but keep the liquid. Bring the now beetroot flavored vegetable stock back to the boil.
In a heavy bottomed saucepan heat the olive oil then add the shallots and garlic and saute with a wooden spoon for 30 seconds and then add rice. Keep the rice moving gently. Ladle in 200 ml of the stock, stirring periodically. Adjust the temperature of the rice to a medium heat whilst keeping the stock boiling. Add one ladle full of stock to the rice at a time, making sure the previous stock is absorbed before adding the next ladle of stock. Keep tasting the rice to get to the texture you require. Add the remaining diced beetroot, butter, feta and Parmesan.
Add salt and pepper to taste then allow the risotto to sit for two minutes. Serve.
• 6 potatoes
• 2 medium beetroots or one large
• good knob of butter
• dash of milk or cream (optional
• salt and pepper to taste
Peel and boil beetroots whole until tender. Peel and boil potatoes until tender, ready for mashing. Cut beetroots into chunks of approx 1-2 cm (or alternatively shred beetroot using cheese-grater). Put potatoes, beetroot and butter in pan/bowl and mash together, the beetroot will stay a bit crunchy but that’s the idea. Add milk last and mix it in with mash to make it creamy. Season with salt and pepper
Moist chocolate cake with hidden beetroot
Serves 4: 4 to 6 slices
• 125g of cooked beetroot
• 125g castor sugar
• 1 1/2 large eggs
• 100g light olive oil
• ½ tsp of vanilla essence
• 75g plain flour
• 15g almond meal (optional)
• 1 tsps of baking powder
• 38g cocoa
• Icing sugar to decorate
Preheat oven 170°C
Need: 4 souffle dishes or small cake tin
Make the beetroot puree first.
Trim stems but keep leaves and cook for another dish with spinach. Wash beetroot and leave skin on. In a saucepan filled with salty water simmer on low heat for 40 mins until tender or microwave. Here’s a great tip for microwaving beetroot.
Trim the stems and roots within 3 cm of bulb and prick with a skewer all over. Place in 2cm of water in microwave dish, cover and microwave on high for about 10 minutes. Stop at 5 minutes and turn over. Drain water off and cool. Wear gloves for peeling. Cut into squares and pop into food processor. Blend the beetroot until smooth. Put the beetroot purée into a bowl.
Place eggs, oil and sugar in another small bowl and beat. Sift into this bowl flour, cocoa, bicarb soda. Mix well by hand. Add beetroot puree and mix by hand. Pour into greased cake tin or soufflé dishes and bake for 40 minutes. Test with skewer. Serve with a dusting of icing sugar.
Beet and Apple Salad with Pistachios and Goat Cheese
• 2 cups thinly sliced cooked beets (not pickled)
• 1 Granny Smith apple, cored and thinly sliced
• 1 tbs sherry vinegar
• ¼ cup crumbled goat cheese
• ¼ cup shelled pistachios
Combine the beets, apple, and sherry vinegar in a large bowl and toss. Fold in the goat cheese and pistachios. Season to taste with salt and freshly ground black pepper before serving.
• 2 – 3 bulbs beetroot, peeled, cubed
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 cinnamon sticks, washed, broken up
• 1 green chilli
• 1 x 5cm piece pandan leaf (substitute bay leaf with a bit of tarragon & basil)
• 1 sprig curry leaves
• 2 tbs ghee or olive oil
• 1 large red onion, peeled, finely chopped
• 2 garlic, peeled, finely chopped
• 1 tsp sugar
• 3 tsp white vinegar
• 300ml coconut milk
• 100ml coconut cream, plus extra to serve
Place the beetroot, chilli powder, coriander, salt and cinnamon sticks, chilli, pandan and curry leaves in a bowl. Makes beetroot mixture and set aside.
Heat the ghee in a separate pot over medium heat. Add the onion and garlic. Fry until translucent, stirring occasionally. Add the beetroot mixture, sugar and vinegar. Stir to combine. Add the coconut milk and cook for 15-20 minutes or until the gravy has reduced. To test if the curry has completely cooked, stick a knife through a piece of beetroot. It should fall apart quite easily but still have a slight crunch to it. Check the taste of the curry. If there is too much vinegar, add a bit more sugar to balance it. Add the coconut cream and stir to combine. Leave to cook until the sauce is thick and glossy.
Remove from heat. Drizzle over extra coconut cream to serve.