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The subject of my post this week is the humble beetroot, as it's know here.
I must admit that this wouldn't be my most favourite vegetable in the world. As a child I refused to even get in close proximity to canned beetroot. Just the sight of those white bread sandwiches stained in beet juice was enough to turn my stomach, the smell was another. Actually, truth be told I still don't want anything to do with canned beetroot!
Fresh beetroot like this one, especially those smaller varieties and those wonderfully coloured golden beetroots, are something that I will happily come into contact with. From their leaves to their roots they are completely edible. In fact, Romans used to only eat the leaves, they also thought they were useful for treating constipation and fevers.
Beetroots are high in vitamin c and their leaves are high in vitamin A. They also contain folates and various antioxidants. Beetroot juice is considered to be an aphrodisiac due to it's boron content. It's also thought to help fight heart disease due to the presence of Betaine.
One of negatives with beetroot is that it can take a bit of time to cook, but this quick and easy recipe from Stephanie Alexander solves that problem. Grated raw beetroot is cooked in a little butter and a touch of balsamic vinegar to produce a wonderfully glossy accompaniment that's just perfect with roasts.
Buttered Grated Beetroot
300 grams grated raw beetroot
40 grams butter
1 tablespoon water
1 tablespoon Balsamic Vinegar
salt and freshly ground pepper, to taste
Place the grated beetroot, butter, water and vinegar into a saucepan, cover and cook for about 8 minutes under a gentle heat. Stir to ensure even cooking.
Once the beetroot is just tender, remove the lid, and if there is any excess liquid, turn up the heat and boil it off.
Season to taste and serve.
Tagged with Weekend Herb Blogging : WHB