Archive for the ‘Beetroot’ Category

Mushroom Burgers with Beetroot Slaw

August 10, 2017

Beetroot and shallot gratin (Rosie Reynolds)

November 14, 2015

Earthy beetroots and sweet caramelised shallots perfectly partner the pungency of the epoisses cheese.

Serves 6-8
500g beetroot, topped and tailed, scrubbed clean
25g butter, plus extra for greasing
1 tbsp light flavoured oil
500g shallots, peeled and halved lengthways
3 tbsp thyme leaves
1 tbsp rosemary needles, finely chopped
4 garlic cloves, thinly sliced
1 tsp caster sugar
600ml double cream
250g epoisses de Bourgogne cheese, thinly sliced

1 Cut the beetroot into 5mm-thick slices. Add to a pan of boiling water and cook for 8 minutes, until just starting to soften. Drain well.

2 Meanwhile, melt the butter and oil in a large, high-sided frying pan set over a medium heat. Add the shallots. Cook for 10-15 minutes, stirring frequently, until golden brown and starting to soften, but still able to hold their own shape. Add the thyme, rosemary, garlic and sugar and cook for a further 3 minutes.

3 Set the oven to 180C/350F/gas mark 4. Butter a large oven dish, with around 1.5 litre capacity.

4 Tip the beetroot into the frying pan with the shallots, season well and stir to combine. Pour over the cream and bring to a simmer. Remove from the heat and tip half of the mixture into the prepared baking dish. Dot with half of the cheese, then pour over the remaining beetroot and shallot mixture. Arrange the beetroot slices so they are laying flat in the dish. Make sure you scrape out all of the liquid and add to the dish, cover with the remaining cheese and bake in the hot oven for 35-45 minutes, or until the beetroot is really tender and the pink, creamy sauce is bubbling up around the edges. Leave to stand for 5 minutes before serving.
Rosie Reynolds,

Beetroot Risotto

October 14, 2013

Beetroot Risotto

Sugar and Spice Roasted Vegetables (Jamie Oliver)

March 20, 2013

Sugar and Spice Roasted Vegetables (Jamie Oliver)

Beetroot Salsa

September 24, 2012

Beetroot Soup with Horseradish

May 1, 2012

Roast Vegetable Megamix (Jamie Oliver)

April 17, 2012

Beetroot and sweet potato salad (Angela Hartnett)

October 20, 2011

Beetroot used to be thought of as the pickled stuff in jars that no one wanted to go near. However, as with many vegetables, it has had a renaissance. When it’s in season (from September to the end of March), you’ll find it featured on lots of menus, appearing in salads, puree, soup, even risotto.

If you’re including beetroot in a dish, you can cheat and buy the pre-cooked packets at your supermarket, but it’s better to cook it yourself, if you have time. Just place it in a large pan of water that has been seasoned with rock salt, bring to the boil and simmer until a knife can easily go through it – this can take up to an hour, depending on size.

Alternatively, loosely wrap the washed beetroot in foil – two or three heads per foil packet – season with red-wine vinegar (beetroot works well with acidity; capers are also a good companion), sugar (brown if you have it), salt, thyme and a bay leaf, place in an ovenproof dish and then add water so it steams. Cook for around half an hour. Whichever method you prefer, make sure you peel the skin while it’s still warm; and wear gloves, otherwise the pigment will stain your skin.


(Serves 4)

4 sweet potatoes, cut into 2in wedges

Sprig of thyme

Bay leaf

2 packets beetroot, pre-cooked; 4 whole beetroot, if you are using fresh

50ml olive oil

20ml red-wine vinegar

Coarse-grain mustard

1 tbps flat-leaf parsley, chopped

1 handful of rocket salad

Rock salt

Black pepper

100g goat’s cheese, crumbled

50g pine nuts, roasted in a pan for 3 minutes – make sure you constantly shake the pan

Method Heat your oven to 200c (gas mark 6). Wash the sweet potatoes and cut into wedges. Place in an ovenproof dish and glaze with olive oil. Season, add a sprig of thyme and a bay leaf and place in the oven until soft, which should take around 15 minutes.

Meanwhile, dice the beetroot into a similar size, and once the sweet potato is ready, place both in a bowl (if you’re using fresh, follow cooking instructions in the introduction). Make the vinaigrette by mixing the oil, vinegar and mustard. Season and add the vinaigrette, parsley and rocket to the sweet potato and beetroot. Toss together and season with freshly milled salt and pepper.

Serve on plates with the crumbled goats cheese and pine nuts on top rather than mixed through – this way, the cheese stays nice and white.

Trout with Horseradish Yogurt and Beets (Jamie Oliver)

September 27, 2011

Seared Lemon Mackerel with Herby Lentils

September 27, 2011