Textures of Beetroot


Anyone that follows what I eat knows that I eat a lot of beetroot. I love the stuff. Not that awful prepackaged stuff – or the stuff that comes in a jar pickled in vinegar – but proper raw beetroot.

Roast it yourself (I always do mine in a halogen oven) and all the flavour just comes out – yummy. The books always tell you to wrap them in tin foil but I never do. They seem to come out just as well whether you wrap them up or not.

One big issue with this though is your cooking time – and the time it takes to get the food on the plate is increased by at least an hour. You can’t really roast a raw beetroot in less than an hour – and once you’ve waited for it to cool down so that you can peel the skin off, you are looking at 90 minutes before you’ve even started with the fun stuff.

Thinking a little outside the box I’ve started roasting my beetroots in the morning. Just stick them in the halogen oven for an hour and the oven turns itself off, the beetroots go cold while you’re at work – and presto – you come home and you’ve saved yourself 90 minutes!

Maria Ella presents four beetroot recipes in her book ‘The Modern Vegetarian’. They can all be served together ‘meze’ style and they go together beautifully. The four dishes are:

  • Beetroot Tsatsizi
  • Spiced Caramelised Onion and Bulgar Wheat Pilau
  • Beetroot Keftedes
  • Greek Beetroot Salad

All are pretty simple. All I’ll discuss in separate posts.

The first time I made this I spattered the pages with oil – resulting in a ghastly PDF once I’d despined and scanned the book!

I’ve made this many times since, but computer screens are far more wipe free than the pages of a book – so no further incidents have occurred.

As a complete meal I can thoroughly recommend these four dishes together. It looks beautiful (my photo doesn’t do the meal justice) and there are such variety of textures and flavours. All from one purple root vegetable!

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