The mighty beetroot – beetroot recipes
pascale smets’ recipes
I absolutely love Beetroot, but I think it’s a bit like the Royal family, it divides opinion – you either love it or don’t see the point.
My daughter Mary recently asked “Why would I eat something that tastes like dirt with sugar?”
But that’s exactly why I find it delicious – its earthy sweetness.
Furthermore you really can eat all of it. I treat the leaves exactly like spinach, raw or wilted – either way they’re great.
I grow 3 varieties, Bull’s Blood, Chioggia and Burpees Golden; all wonderful. There are some wonderful beetroot recipes to be enjoyed at this time of year.
Below are 2 easy beetroot recipes
The first is from one of my very favourite restaurants, Morito in Exmouth Market (the cafe style establishment and little sibling to the wonderful Moro restaurant next door).
Beetroot Borani
Serves 6-8 as a first course
Ingredients
500g Beetroot
400g Full-fat Greek yoghurt
3 tblsp Olive oil
1 Garlic clove crushed
Small bunch of dill
1/2 packet of Feta cheese
A handful of shelled pistachios (optional)
Method
Boil or roast the beetroots whole till easily pierced with a skewer.
Remove the skin and cut into rough chunks.
Grind in a blender with the olive oil, yoghurt, garlic and seasoning.
Spoon into a dish and scatter dill fronds, pistachios and crumbled feta on top.
Serve with flat bread or crudités.
Morito serve theirs with walnuts not pistachios, but I prefer the taste and look of pistachios. If you decide to halve the quantities don’t be tempted to use the whole clove of garlic, it’s too much.
Beetroot and Pomegranate Salad with Pomegranate Molasses.
Pomegranate molasses has a sour, almost citrus flavour and is lovely with the sweetness of the roasted beetroot.
Ingredients
A handful of Pomegranate seeds
1 tblsp Pomegranate molasses
2 tblsp Extra virgin olive oil
2 tblsp Lemon juice
A handful of Mint and Coriander leaves chopped.
Method
Roast the unpeeled beetroot until easily pierced with a skewer, rub off the skin and cut into large dice.Whisk together the Pomegranate molasses and lemon juice then add the olive oil and season with salt and pepper.
Stir through the beetroot with the pomegranate seeds, mint and coriander.
Sprinkle extra pomegranate seeds, mint and coriander on top.
Particularly good with chargrilled lamb or smoked fish.
Visit Pascale Store’s Serveware collection for serving ideas and watch this space for more Pascale Smets’ recipes.