Melissa from Cooking Diva is our host for this edition of Weekend Herb Blogging and this week I'll be using beetroot
Or Beets as it is known in parts of the world. You may have seen that I have already made use of the stems and leaves in this pasta dish so I'll be making use of just the beet itself.
Beetroots are high in Vitamin A and C and contain Calcium, Folic acid, Magnesium, Manganese, Iron and Potassium - they are also rich in the antioxidant Betacyanin.
The recipe I'll be making comes from Iain Hewitson's book on the Tolarno Bistro and it's a rather old-fashioned Beetroot Chutney.
500 grams beetroot (beets)
250 grams red onions, roughly diced
1 cup vinegar
1 cup sugar
½ teaspoon coriander seeds
½ tablespoon mustard seeds
½ teaspoon allspice berries, crushed
½ tablespoon sea salt
freshly ground pepper
To cook the beetroot, wash them well and then boil them until they are tender. Under running water and while they are still hot, you can peel away the skin with your fingers. Roughly chop the beetroot into small pieces.
Place the beetroot pieces, onions, vinegar, sugar, salt, mustard seeds, coriander seeds, crushed allspice and ground pepper and cook over a gentle heat for 30-40 minutes until the mixture has thickened.
Let this cool before using. This will keep in the fridge for a month if stored in an air-tight container.
The end product is a perfect mix of sweet, savoury and spicy and an ideal companion to roast meats.
Tagged with Weekend Herb Blogging : WHB