Babylonstoren’s beetroot, freshly harvested, have revealed another dimension in terms of taste to me. They are super-sweet, ready to eat after boiling for a much shorter time and just delicious without anything added. The balance of the sweetness and almost liquorice lingering aftertaste is what I love most.
This is a two-in-one vegetable because the young leaves and the root are both edible. In the old days, beetroot was quite ordinary – cooked and served as a salad with sweet vinegar, or commercially pickled, causing everything else on the plate to turn red.
Nowadays, however, the humble beetroot has reinvented itself. It’s trendy for good reason: its health benefits are numerous (beetroot is a rich source of nutrients), and its versatility makes it ideal for use in all types of cuisine. Different varieties of beetroot now being cultivated are still finding their way into the market. Even the young leaves can be steamed or boiled – they have the taste and texture of spinach.
BEETROOT FOR BREAKFAST
in a fresh juice with ginger and fresh apple
in a beetroot soufflé with melting Gorgonzola
scrambled eggs on toast with beetroot chutney
BEETROOT IN A SALAD
cook with roasted butternut and toasted pumpkin seeds; serve with a cinnamon and balsamic reduction dressing
cook and slice with pitted fresh cherries, raspberries, sliced baby radish and red basil; toss with walnuts and a walnut dressing
cook and grate over a potato salad with a mustard and lemon vinaigrette
top julienned fresh carrots with fresh julienned beetroot and thinly sliced shallots; serve with an orange and dill dressing with grated orange rind
cook and top with rocket and an anchovy dressing
BEETROOT FOR LUNCH OR DINNER
cook and bake in a quiche with prosciutto, Parmesan and caperberries
cook and peel whole beetroot while still warm; serve with Boursin, toasted pine nuts and pomegranate syrup, seasoned with salt and freshly cracked black pepper
cook or pickle as part of a beef or ostrich burger with a generous dollop of beetroot and onion chutney
top a carpaccio of raw beetroot with lightly smoked grilled trout; serve with a horseradish dressing and warm crusty bread
slice beetroot on a toasted baguette with ham and melting Brie; top with a beetroot pickle
as a warm creamy soup with lightly smoked mussels
in a risotto with star anise and shaved Parmesan
as part of a vegetarian lasagne, using only cooked sliced beetroot and steamed beet greens with sautéed red onion and béchamel sauce; top with Gorgonzola and Parmesan
roast and serve with seared duck breast and a ground coriander and orange sauce
PINK BAKING AND COOKING WITH BEETROOT
add beetroot coulis to your favourite cheesecake recipe
add grated beetroot to your rich chocolate cake to keep the cake moist and give a dark red colour
add a little beetroot juice to icing for a pink colour
add a little beetroot juice when melting white chocolate for drizzling over cake or any baked goods
add beetroot juice to waffle mixture to make pink waffles
add a little beetroot juice to cooked rice
enhance any red or pink colour with beetroot juice instead of food colourant
RECIPE: ROASTED PANCETTA FARM CHICKEN WITH SAUTÉED BEET GREENS AND WHOLE BEETROOT
Preheat the oven to 180°C.
Rub 1 medium free-range chicken with salt and pepper to taste.
Combine 20ml chopped thyme, 20ml chopped rosemary, 10ml chopped sage, 10ml orange zest, 10ml lemon zest, 4 crushed garlic cloves with 30ml soft butter and rub over chicken.
Cover chicken with 200g thinly sliced pancetta and place in a baking tray on a bed of fresh thyme.
Pour 500ml dry white wine over chicken and roast for 1-1ó hours until baked through and its skin is crisp.
Whole beetroot: Wash or rinse about 20 young beetroot and carefully remove any bad leaves.
Cut leaves with garden shears leaving about 8cm of the stalk remaining on the beetroot. Keep the greens to the side in cold water.
Place beetroot in a saucepan with just enough salt water to cover the roots. The stems should not touch the water.
Simmer until the beetroot start to soften. Remove from heat and allow to cool slightly. Peel and place in serving bowl. Sautéed beet greens: In a large saucepan add a generous dollop of butter.
Add 4-6 shallots and sauté until soft and golden brown.
Add washed young beet greens and toss for 2-3 minutes.
Season with salt and pepper. Drizzle with the juice of 1 lemon and a glug of olive oil. Transfer to the serving bowl of beetroot.
TIP: ABOUT THOSE BEETROOT STAINS…
Beetroot is a water-soluble dye; using hot water will react as a fixative for stronger colour. Use cold water and rub your hands with salt and lemon juice to remove stains on your skin. For stains on fabric, rub raw pear on the mark before washing in cold water. Then wash with soap.
