I grew up with a love of beetroots. But although we grew a lot of our vegetables ourselves, strangely we ate the more pickled variety of beetroots. It was only later in life I learned the joy of freshly picked and roasted beets, raw, grated beets, beetroot salads, beetroot juice in my fruit juices, beetroot curry, even sweet Beetroot Halwa.
What a find! Better than beets from a can. Yum!
|500g cooked fresh beetroot||1 Tblspn good wine strawberry or raspberry vinegar||1 Tblspn sugar|
|0.5 tspn salt||freshly ground black pepper||2.5 Tblspn good fruity olive oil|
Peel the cooked beetroot, and slice extremely thin – as thin as tissue paper. Arrange in circular fashion on a large plate in 1 layer. Sprinkle with vinegar and then the sugar. Sit for 15 minutes. Sprinkle with the salt, pepper and oil. Infuse another 30 minutes or more.
The beetroot should be moist, so add a little more oil if necessary before serving.
Each large beetroot will serve 2 – 3 people.
From the Beetroot / Red Beet Series