…What’s Not to Like?
First it was kale, then cauliflower. Now beetroot is the latest vegetable to enjoy its moment in the sun. It’s an unusual place for a root vegetable, I’ll admit, but ever since some clever PR person rebranded it as a superfood its popularity has soared and apparently sales are up 20% in the last four years. Quite an achievement for something once confined to a jar of vinegar at the back of your granny’s fridge.
Beetroot is a close relative of spinach and chard, and has good nutritional content. Not only is beetroot a good source of iron and folic acid, it’s also reckoned to be a great detoxifier. To cook beetroot, wash but don’t peel, then cut the stalks to 2.5cm and leave the root at the bottom; if either are trimmed too much, the beetroot’s colour will bleed. Bake in a low oven for 2-3 hours, either wrapped in foil or in a little water in a lidded casserole dish. Alternatively, prepare it in the same way, and simmer in water for around one hour. You can also eat beetroot raw, peeled and grated into salads or finely shaved as a “carpaccio” dressed with walnut oil and chives. You can also wash and trim the leaves to use in salads or as a garnish. Fresh beetroot will keep for several weeks in a cool, dark place. You can also buy vacuum-packed cooked beetroot, which are great for pickling and roasting, or simply chopping and adding to salads.
For me, the real secret of beetroot lies in its strange combination of sweetness and earthiness, and the fact that it combines really well with so many other ingredients -both savoury and sweet. Beetroot is the perfect partner for pork and duck, but it’s also more than happy to take on salty ingredients like anchovies, goats cheese and capers. In Scandinavian countries it’s often paired with spicy horseradish and smoked fish such as herrings and salmon. I love to combine beetroot with anything from coconut, fresh dill, orange and watercress, but it also comes to life in combination with really rich, dark chocolate in cakes and desserts. I’ve even made beetroot ice cream many times and believe me -it’s truly delicious!
Baking a vegetable like beetroot in a salt crust really intensifies the flavour and it’s such an easy thing to do at home. But I also love to make a simple, creamy beetroot risotto with goat’s cheese and fresh thyme.
Beetroot risotto with goat’s cheese and fresh thyme
Ingredients: serves 4
600ml Vegetable or chicken stock
45g butter
1 red onion chopped
2 garlic clove crushed
250g Arborio rice
150ml red wine
2 boiled beetroots, peeled and chopped
2 tsp fresh thyme leaves
1/2 tbsp olive oil
1tbsp mascarpone
2tbsp grated parmesan
4 Thick slices of goat’s cheese
Seasoning
In a small saucepan, bring the vegetable or chicken stock to a simmer.
In a separate, heavy-based saucepan heat the butter until melted. Add in the red onion and garlic and fry over medium heat, stirring, until the onion is softened, around 2 minutes. Add the rice and cook stirring for one minute. Add in about a third of the simmering stock. Season with salt and freshly ground pepper and mix in the beetroot and the fresh thyme. Cook, stirring constantly over medium heat until the stock has been absorbed. Add in the rest of the stock a ladleful at a time and stir until all the stock has been absorbed and the rice is just cooked. Stir the mascarpone and Parmesan into the risotto.
Divide the creamy risotto between 4 bowls and top each one with a slice of goat’s cheese. Drizzle with a little olive oil and serve immediately.
By Marc Fosh – Michelin Star Chef
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