Tuesday, 21 March 2017

Hot and Spicy Beetroot

I'm in love with beetroot! So much so that it seems to be appearing in a variety of dishes through out the week - it's a good job it's good for us - apparently it's now a 'superfood!' I've been eating beetroot since I was a babe in arms, way before it was 'good for you' and can remember it being one of the first set of seeds I planted. It was in a little garden patch, made just for me, in my Grandads garden - it was just below my Granny's clothes line - I planted some runner beans, a few broad beans and the beetroot - looking back I think it was good planning on Grandpa's part to choose plants with large seeds! I don't remember if they grew, there are pictures of me watering something, so maybe they did - knowing my Grandad he would have lavished loving care on them so they probably did survive!
To this day I still grow beetroot every year. However, at the moment we are a household without any home grown produce. The winter roots have long since gone and the spring vegetables are still seeds in packets so everything is super market and veg shop finds at the moment.

Which brings me back to the small sweet beetroots you can get in the supermarket. They arrive conveniently peeled and cooked, in packet sizes perfect for a meal for two and they are sweet and lovely - and I can pop a whole one into my mouth as soon as I open the packet - yum!

But I can't just keep dumping them in a bowl and serving them as a side dish for every meal - so I've come up with a few ways to ring the changes and still get my beetroot fix. I've been whizzing them up in my food processor with red onion and mixing them with couscous - you get a lovely purple colour, I've thrown them onto the backing tray in with the Sunday roast and my favourite way at the moment is to heating them through with a spicy syrup to make a warming side dish which is perfect with a fillet of mackerel.

Recipe - enough for 2
180g packet cooked sweet baby beetroot
1 tablespoon balsamic vinegar
2 tablespoons soft brown sugar
½ teaspoon mixed spice (the spice mix you use for cakes and at Christmas!)
1 teaspoon Sriracha hot sauce
Salt and black pepper

First cut your beetroot in half. I've found the easiest way to do this is in the container they arriving in - it restricts their movement and you don't get messy purple stained hands or have to rescue them from the dog after they roll off the chopping board and head across the floor!

Once the beetroot has been cut up, you can make up your syrup. In a small pan mix together the balsamic vinegar, sugar, spice (oh how I want to type........'and all things nice'.....) and sriracha sauce. Heat through until the sugar has dissolved - add a spot of water it's too thick - but you don't need too much liquid just enough to coat all the beetroot.

Add the beetroot to the pan and move them around to coat. Increase the heat and let them warm though and absorb all the sticky syrup.

Keep the pan moving so they don't stick and burn - keep cooking until they are warmed through and taken on an even darker colour.

And that's it - easy peasy! Season and serve. They will keep hot without spoiling in an envelope of tin foil - just don't let them dry out.

Have a great day
Love Lizx

 Hot and Spicy Beetroot