Marinated beets
We make this recipe all year round as it is easy to prepare and an excellent addition to sandwiches and salads. By cooking the beets whole in their skins the nutrients found just under the skin are absorbed by the flesh. When raw vegetables are peeled many essential nutrients are thrown in the compost.
Ingredients:
- Approx 4 medium beetroot
- Approx 1/2 cup balsamic or red wine vinegar
- Extra-virgin olive oil
- salt to season
- flavours – peppercorns, garlic cloves, herb sprigs and whole spices
Method:
- Top and tail the beetroot and scrub to remove dirt.
- In a saucepan cover the whole beetroot with water, season and boil until tender – about 30-40 minutes. Alternatively use a pressure cooker to cook in 8-10 minutes.
- Remove from the heat and cool beets in the cooking water. Once cold, easily peel away the skins and discard.
- Slice into 5mm rounds and pack into a jar. 3/4 fill with reserved cooking water and top up with vinegar and a generous drizzle of olive oil. Season with salt and add a combination of flavours as desired.
Store in the fridge, preferably marinating untouched for several days to intensify the flavours. Consume within 2-3 weeks.
Roast Beetroot Salad
Ingredients:
- 1kg beetroot, peeled
- 2 Tbsp extra virgin olive oil
- Salt and pepper
- Handful of rocket leaves
- 100g feta, crumbled
Dressing:
- 1 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- 1 tsp whole grain mustard
Method:
Preheat oven 200°C.
- Chop the beetroot into wedges. Place in a baking tray and toss with olive oil and season generously. Roast for 45 minutes, shaking the tray several times for even cooking. Once tender, remove from the oven and cool until warm.
- In a large bowl combine the warm beetroot, rocket and feta. Mix together the vinegar, oil and mustard and drizzle over the salad.
