Beetroot Recipes

Beetroot and apple relish

Preparation time: 20 minutes
Cooking time: 30 minutes
Makes: about 4 cups

1/2 cup (125mL) red wine vinegar
1/2 cup (125mL) balsamic vinegar
1 cup (200g) brown sugar
750g beetroot, peeled and grated
2 green apples, peeled and grated
1 onion, finely chopped
1 tablespoon grated fresh ginger
1 cinnamon stick
1 teaspoon fennel seeds

1. Combine the vinegar and sugar in a large saucepan, and stir over low heat without boiling until the sugar has dissolved. Add the remaining ingredients and stir to combine.
2. Bring to the boil, then reduce the heat to medium-low. Cook uncovered for 30 minutes, stirring regularly, until the mixture is thick and the beetroot is soft. Remove the cinnamon stick.
3. Spoon into warm sterilised jars. Seal tightly, label and date. Leave in a cool dark place for 3-4 weeks for the flavours to develop. Once opened, store in the fridge for up to 6 weeks. Delicious served with steak, roast beef or roast pork.

Beetroot risotto

Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Serves 4

3 medium beetroot (about 600g in total)
4 1/2 cups (1.25L) vegetable stock
2 tablespoons olive oil
1 onion, finely chopped
2 cups (440g) Arborio rice
1 1/2 tablespoons thyme leaves
150g goat’s cheese, sliced
extra virgin olive oil, to drizzle

1. Preheat the oven to 200°C. Wash and trim the beetroot, leaving about 2cm of stem on top. Wrap in foil, and place onto an oven tray. Bake for 1 hour, until tender. Unwrap the foil and leave until cool enough to handle. Slip off the skin (you may want to wear rubber gloves). Roughly chop the beetroot, and puree in a food processor with 1/2 cup of the stock.
2. Place the beetroot puree and remaining stock into a smaller saucepan. Cover and bring to the boil. Reduce the heat to low, partially cover with a lid and keep at a very low simmer.
3. Heat the oil in a large, heavy-based saucepan. Add the onion and cook over medium heat for 5 minutes, until soft and transparent. Add the rice and cook, stirring, for 1 minute, until glassy.
4. Add about 1/3 cup of the hot stock to the rice, stirring constantly. When it has absorbed into the rice, add another 1/3 cup hot stock. Keep adding stock, stirring between each addition, until the rice is tender and creamy. This will take about 25-30 minutes.
5. Remove from the heat and stir in 1 tablespoon of the thyme leaves. Ladle into bowls, and top with goat’s cheese slices. Drizzle with a little extra virgin olive oil, and sprinkle with remaining thyme leaves. Serve immediately, with freshly ground black pepper.

Copyright 2008 CTC Productions