Can't beet this delicious beetroot recipe
In this post I include details of a fantastic beetroot recipe, plus I give very basic tips on growing your own.
Whether you are growing your own or not, this recipe is a MUST for any fans of BEETROOT.
We spotted it in The Week, and Jack made it at the weekend with great success.
SALT-BAKED BEETROOT RECIPE by David Carter INGREDIENTS:
2kg English purple beetroot - washed
200g Rock salt
250g Goat cheese
60g Toasted hazelnuts – roughly chopped
60ml Extra virgin olive oil
25ml Cabernet Sauvignon vinegar
25ml Beetroot reduction
Bake the beetroot on a bed of sea salt at 180 degrees for approx. 60 minutes.
Pour the beetroot juice into a pan and reduce by half
Peel the beetroot whilst still warm, and break into rough pieces onto serving plates.
Crumble the goat cheese over the beetroot (optional touch: blow torch until dark brown, melting and caramelised all over).
Slowly add the vinegar to the beetroot juice, balancing the sweet and sharp flavours
Make a dressing with the beetroot reduction, vinegar, olive oil and hazelnuts, season with sea salt, and drizzle over the beetroot and goat cheese.
Jack even made the goats cheese! Cheesemaking has become his lockdown hobby and of all the many varieties he has tried, goats cheese and halloumi are the absolute best. It does take a while to make, but it is so utterly worth it. Here is a link to the kit.
If you are sold on the idea of growing your own beetroot READ ON:
WHERE TO PLANT
Grow in moist, fertile soil in a sunny position.
Beetroot can be grown equally well in pots or raised beds.
WHEN TO PLANT
For the greatest chance of success, sow directly into the ground from April until July
HOW TO PLANT
Make a trench with the corner of a rake and drop in two seeds every 10cm.
Cover with the soil and water well. When the seedling emerge to roughly 2cm in height remove the weakest of each pair so you have one beetroot seedling every 10cm
CARING FOR YOUR BEETROOT
This is surprisingly easy! Keep on top of the weeds and water well especially in dry spells and your beetroot should thrive.
Beetroot is ready to be picked when the roots are just under the size of a tennis ball (usually 90 days after sowing). To harvest, gently hold the tops and lift while levering under the root with a hand fork.
Did you know the tops of beetroot can be eaten like spinach and they're really tasty, so don't throw them away.
I hope you enjoy your beetroot as much as we have! They are so easy to grow and delicious to eat. Their colour alone is the stuff of dreams!