Sunday, 5 July 2015
Now that the first beetroots are coming in our garden – and probably yours as well – we should revisit this long-maligned vegetable. It grows very well in most temperate climates, growing large over the summer and often remaining intact and quite edible even through the winter. Every part of it is edible -- leaves, stalks and roots -- and it comes in many varieties beyond the familiar red: yellow, pink, even striped. It makes good animal feed, sugar, wine, and a variety of dishes, including:
Savoury beetroot salad: In a large salad bowl, mix 20 ml of sesame oil and 20 ml of lemon juice, and add dashes of powdered ginger, cayenne pepper and light soy sauce. Chop up a fistful of chives, although scallions would also do – about 50g. Clean and grate a few medium-sized beetroots (500g) and add 100g of diced feta cheese. Mix the beetroot and cheese well and toss them with the sauce.
Beetroot leaves: Drizzle a bit of oil into a pan over medium heat, throw in a pat of butter and let it melt. Dice a large onion and stir it in. While the onion is sautéing, wash the leaves and chop them. When the onion pieces have turned golden brown, put the chopped leaves in the pan, pour in a cup of vegetable stock, and place a lid over the pan. Let it sautee for about five minutes or so and then check to see if it’s done. Add a sprinkling of lemon juice and a dash of paprika, or experiment with the spices you like. You could serve the leaves like spinach, as a side dish, or use it to fill a crepe or an omelette, or mix it with scrambled eggs.
Borscht: In this vegetarian version, first heat the oven to 250 degrees Centigrade. First peel about 500g of beetroots, slice them into cubes, drizzle a little olive oil over the cubes and toss them around until they are lightly coated in oil. Stretch aluminium foil over an oven tray, spread the cubed beetroot over the tray and put it in the oven for an hour. While that is roasting, take a large pot and drizzle the bottom with oil and butter.
Dice two large onions, put them in the pan and stir them around, and then do the same with about 100g of cabbage, three stalks of celery, two large carrots, and – just before the end – some garlic. Let them sautee until they are soft and lightly golden. Then pour in a litre of vegetable stock and add 10 ml of lemon juice, 10 ml of dark soy sauce and stir in. Finally, take the beetroots out of the oven and add them to the pot. I blitzed the soup with a mixer, but if you don’t have one you can just mash up the chunky bits. Then pour the borscht into bowls and put a dollop of sour cream in the middle, and sprinkle a bit of dill and chervil over the top.
There are all kinds of other possibilities. Try making beetroot chips instead of potato chips. Slice them thinly with a mandolin, cover them in oil, and set them on an oven pan until they become crisp, and then sprinkle them with seasoning and salt to make beetroot crisps.
You can make pink mashers by mixing beetroot mash with potatoes. You can cut your beetroots into cubes, put them around a chicken in a pan, and roast them in the oven. You can dry them in a dehydrator or solar oven, and keep in jars on the shelf until you need to make soup. Come up with your own possibilities and share them; beetroot makes a great crop for winter nights, and we should start using it to make things most people actually like.