Thursday, 27 August 2015

Spiced Baby Beetroot

I promised a few weeks ago, when I made a feta tart, that I would write up my spiced beetroot recipe - so here it is.

It's really quick to make and you don't have to be all organised and make it days before you want it. It's just a case of make up the spicy marinade whilst the beetroots are boiling. You do have to be organised enough to give them time to cool before adding them to a salad though - otherwise your salad will wilt and no one wants a wilty salad!

So as I said it's really easy to make and I often use the small beetroots that you pull out whilst thinning the row. This recipe is best with small, baby beetroot the older ones are a little tougher and sometimes require a longer marinade to get the flavours into them.

Recipe - would probably fill a large kilner jar.

2lbs baby beetroots - whole weight
6oz caster sugar
5fl oz white wine or cider vinegar
3 cloves
a few allspice berries
2 bay leaves
2 star anise
3 tablespoons balsamic vinegar
olive oil (if making into a salad dressing)
some water (approx 200ml)

First you need to cook your beetroot.

Trim off the leaves, about an inch from the bulb, and place them all in a large pan of cold water. Cover and bring to the boil. Lower the temperature to a gentle boil and leave them to cook for about 20 minutes.

Whilst they are cooking you need to make your marinade.

Place all the ingredient, except the balsamic vinegar, into a saucepan and add enough water to cover the sugar (usually about 200ml) bring gently to the boil, turn down the heat and let it bubble gently until all the sugar has dissolved. Remove from the heat and add the balsamic vinegar. Whisk together
and then set aside.

Now your beetroot should be cooked - check they are tender by inserting a skewer or sharp knife - it should pass through easily.

Quickly peel the beetroot and pop them into a large jar or bowl. Whilst they are still hot cover with the marinade. The marinade should still be warm - if not warm it up before pouring over the beetroot.

(N/B ...For this to work as a quick way to marinade beetroot both the marinade and the beetroots need to be warm/hot)

Cover with a cloth and leave them to cool.

Once they are completely cold you can use them in salads or serve them whole with cold meats, cheese and other pickles.

I added my spiced beetroot to an apple and baby chard leaf salad. I used some of the marinade mixed with a little olive oil to make the dressing.

The spiced beetroot will keep in the fridge for a couple of weeks in a sealed container.

Love Lizx

 Spiced Beetroot