Beetroot as veg

 



No doubt about it, one of the most versatile and delicious plants we have grown on our allotment is Beetroot ("Bolthardy" seems to be a reliable, tasty, variety).  It can be eaten raw, or cooked: pickled, roasted or soup.


The beetroot shown in the picture above, was first roasted until tender (this takes about an hour for a cricket ball sized root), and then peeled, once cool, enough to handle.  The 2nd step is to chop and fry a shallot (or, preferably, small red onion) in olive oil, until soft.
Then, add a tablespoon of balsamic vinegar, a tablespoon or a bit more of crême fraiche, and finally toss in the diced root, and fry until piping hot. It makes a delicious, sweet, vegetable which goes well with roast meat, especially pork.

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