Posts tagged ‘beetroot’

January 12, 2012

Last night’s dinner: Beetroot risotto with lemon oil and goat’s cheese

Do you ever start to make a recipe and then realise you’re missing a vital ingredient? Only the other day I was busy assembling a meal of (Turkish vegetable casserole) Turlu Turlu when I remembered I had no tomatoes in the house in any shape or form. Which reminds me that ETP should feature that recipe at some point.

Well, this risotto recipe may look complete, but secreted within it is a similar story. It was meant to include elements of fennel (in the oil) and broad beans (adding colour and texture to the risotto). Oh dear. I can feel our old friend Denis Cotter, whose recipe we were stealing, shaking his head admonishingly.

But we persevered and, if you haven’t tried a beetroot risotto before, so should you. Here’s how:

The lemon oil was made by shaking olive oil with the zest and juice of a lemon in a jar. Easy – in effect a basic lemony dressing.

Beets are then boiled/simmered until tender (anywhere between 20-40 minutes, depending on size), drained, rinsed under cold water then peeled. They are then diced and roasted with a little olive oil and salt for 15 minutes. Don’t burn them – it’s easily done.

After 15 minutes, remove half the beets and, adding about a cup-full of vegetable stock or water, blend to a puree in a food processor and put it in a pan on the hob, adding enough extra stock to make the amount of risotto you’re cooking. Keep the stock hot. Continue to cook the remainder of the beets in the oven for 10 more minutes or so, until they begin to caramelise.

Now for the rice – and this really just becomes a standard risotto cooking method with a different type of stock. So, saute a couple of finely sliced shallots and 2 cloves of garlic in a little olive oil for 5 minutes. Add arborio risotto rice and ‘toast’ it in the pan for 5 minutes, stirring often. Add a small glass or red wine and cook for a further 5 minutes or so to ‘burn off’ the alcohol. Then start to add the beetroot stock, a ladle at a time. Keep going until the risotto is just tender. It should be pink too! When it’s done, stir in the caramelised beets and a little butter.

To serve, plate up the rice, scatter over some goats cheese and drizzle the lemon oil over.

Even if it wasn’t the recipe we had initially intended, it still worked – big flavours all round, from sweet beets to tangy goats cheese to perfumed lemon.

The prize goes to the best colour pink, along with the biggest flavours. The photo here doesn’t quite do ours justice – but I think another bash at the recipe could improve it. A magenta risotto, anyone?

Advertisements
October 3, 2011

Last Night’s Dinner: Spiced halloumi with a warm Puy lentil, spinach and beetroot salad

Warm salads are the perfect choice for months when the seasons are changing. Maybe it’s the ability to take some veg from one season and lighten it up, or load it down, with some from the next.

This salad – I say salad, though it’s almost a stew, is a Denis Cotter recipe from For the Love of Food – a book we’ve used a few times in this blog. See it here, it’s great. Oh, and go and visit Denis’s restaurant in Cork – it won’t let you down. Have a look, here.

So, I won’t give the recipe in full but, basically… the slices of halloumi are marinated briefly in chillis, cumin and lime zest; the beetroot roasted, with a sprinkle of olive oil and balsamic vinegar; the lentils cooked with sprigs of thyme and garlic; serve with lentils on a bed of spinach with the halloumi on top.

And can you spot our variation? Yep, we had no spinach so we steamed some greens and ran them through the lentils. Twas fine indeed.

September 4, 2011

Last Night’s Dinner: Summer quinoa salad

Wednesday 10 August

Beans, beetroot, courgettes… all grown in a local allotment and looking for a home… All we wanted was something that could bind these summery ingredients together… a bed for them to rest in, but one that would allow their individual flavours to shine.

I popped up to the deli and nabbed some quinoa and a tin of chickpeas and got to work. We would once have made this light meal with cous cous, but as we’re avoiding too much wheatiness quinoa is now our preferred alternative.

The method? As straightforward as it looks: cook the quinoa as per the packet instructions, roast the beetroot whole (for about 50 minutes) and then peel and chop into segments (like a Terry’s chocolate orange), shallow fry a chopped onion and courgette, slice the beans into 3cm sections then boil for 4 or 5 minutes and drain.

When everything is ready, combine in a large bowl with the drained chickpeas, drizzle over a little good extra virgin olive oil, and mix through. A simple way to use up some late-summer ingredients from the veg patch.

May 23, 2011

Last Night’s Dinner: Beetroot, Carrot, Walnut, Quinoa, Red Onion, Goat’s Cheese Salad

Friday 13 May

Okay, are you ready? Here’s the recipe in simplified form.

Roast beetroot. Grate carrot. Marinate thinly sliced red onion in red wine vinegar. Toast and chop walnuts. Chop herbs of choice. Cook quinoa as per instructions. Crumble goats cheese. To quote a good friend, “a plate of sense”.

May 17, 2011

Recipe: Baby beetroot salad with spiced walnuts and goats’ cheese toast

A slightly primped (and yes that letter ‘r’ is intentional – I might have shared a sushi table with Westwood on a solitary occasion, but there be none of that yoof-speak here) version of a classic Beet, Walnut and Goat’s Cheese Salad from the BBC website. Like it. Recipe is here.

April 17, 2011

Last Night’s Dinner: Rainbow salad

Saturday 16 April

Ella’s rainbow salad is a big bowl of nutrition. It looks nutritious, tastes nutritious. It’s a robust thing too – and something of a pick-me-up. And it looks so lovely with the purples and oranges peeking through the green.

The main part of the preparation is in roasting some beetroot and squash. We peel and chop a couple of beetroot into 2cm chunks, then do the same with half (or so) a butternut squash. Place the chunks in separate roasting trays. Sprinkle a little sea salt, black pepper and a teaspoon of ground cumin over each tray of veg, drizzle some olive oil over it and then use your hands to coat the veg with the seasoning and spice. To each tray, add a couple of cloves of garlic with their skins left on. Roast at 190 degrees or so until soft and slightly caramelised. When done, remove from the oven and leave to cool slightly.

As the veg is finishing cooking, steam some florets of broccoli for around 5 minutes until just about al dente but not soft. Leave to cool for a couple of minutes.

Put the broccoli, beetroot and squash in a large salad bowl and add a small bag of rocket. Crumble over some creamy goats cheese. We then make a simple dressing using olive oil, a squeeze of lemon imbued for a few minutes with the roasted garlic cloves (slipped out of their skins). Mix it all together.

Some toasted seeds – sesame, sunflower etc – are also a nice finishing touch and the salad should be served at room temperature or ever so slightly warm, certainly not cold.