What’s the first thing that springs to mind when you think of beetroot?
Most people my age, (ancient, I know), think of pickled crinkled slices in a jar of sharp malt vinegar. I believe it’s one of the most under appreciated, and underused of all our our root vegetables in the UK, and probably one of the easiest of all root vegetables to grow.
Sown throughout spring and all through the summer, after around 12 weeks, you will have an amazing bumper crop, which can be used in sweet and savoury dishes.
Remember beetroot comes in some amazing colours, as well as the deep ruby red normally associated with this versatile veg, including white, golden and candy stripe.
I love to salt bake my beets in a mix of egg whites, salt and flour and roasted at 160° C in the oven for a couple of hours.
Once cooled, peel carefully, slice into chunks, and serve with whipped ricotta, some sharp apple matchsticks, a sprinkling of a few thyme leaves and some fresh lemon juice, delicious!
For those with a sweet tooth, why not try grating 200 g of raw beetroot into your favourite brownie recipe, as well as adding a couple of spoonfuls of instant coffee powder. Serve with homemade condensed milk ice cream, and a rich salted caramel sauce, come on!!!
For your surplus bounty, steam until tender, peel and dice, before adding to a light pickling liquor with a few of your favourite aromatics such as star anise, clove and cardamom seeds. Add to sterilised jars and store in a cool dark place. They will keep for 3-6 months, if you haven’t devoured them beforehand.
Darren Phillips, 30/11/23
