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  • Seasonal local food recipe No 112: Beetroot with soy-citrus

    Posted on September 9th, 2011 charlotte No comments

    Nigel Slater salad from the Observer. It goes beautifully with Cornish smoked mackerel and is perfect made with the red chillis in Camel CSA’s veg boxes this week.

    Nigel says: “Anyone who likes cooked beetroot, but isn’t fond of it pickled, may like to try this way with them. The salad has some of the crisp, acidic flavour of a good pickle, but is infinitely more mellow. I had intended this to be a side dish, but it is so good, it became the focus of a light lunch with smoked salmon and rye bread. Lovely fresh flavours and a good introduction to beetroot for the uninitiated.”

    (I used cider vinegar instead of sherry vinegar.)

    Serves 4 as part of a light main course

    Preparation / cooking time: 60 minutes

    Ingredients
    raw beetroot 6 small to medium
    oil vegetable, rapeseed or groundnut

    For the dressing:
    ginger, freshly grated 1 tsp
    orange juice 125ml
    lemon juice 3 tbsp
    dark soy 3 tsp
    small, red chilli 1
    sherry vinegar 1 tbsp

    Scrub the beetroot and trim its leaves, without tearing the skin, then either boil or bake till tender to the point of a knife. To bake, set the oven at 200C/gas mark 6, place the beetroots on a sheet of foil, pour over a glug of mild cooking oil then close the foil loosely over them. Bake for 40 minutes or so, depending on the size of your beets, till you can insert a skewer easily into them. To boil them, drop the beetroots into boiling, unsalted water and simmer, partially covered, for 20-30 minutes till tender.

    Remove the skins from the beetroots – they should be easy to push off with your thumb. Slice the beets roughly the same thickness as a pound coin then put them in a serving dish.

    Make the dressing: put the grated ginger in a mixing bowl, pour in the orange and lemon juices then add the soy sauce. Halve, seed and finely slice the red chilli, then add a little of it to the dressing with the sherry vinegar, and mix well. Check for balance – it should be sweet, sour and fruity. Add more soy or juice, or chilli as you wish. I find that barely half a small chilli is enough. Spoon the dressing over the sliced beetroot and leave for a few minutes before serving.

    More beetroot recipe ideas from Camel CSA

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