I grew up in a house where beetroot – boiled, peeled, sliced and doused with malt vinegar – was nearly always on the table. My mother made a dish full every week and we ate it as a side dish.
Since then I’ve found lots of different ways of serving this somewhat underrated vegetable. I particularly enjoy it without the addition of vinegar, so the lovely earthy taste shines through. Roasted and served in a salad with rocket, feta or goat’s cheese and maple-glazed pecans or walnuts it’s absolutely delicious. But I seldom served it raw until I came across this recipe which will please all beetroot fans. It’s even better the next day and goes down very well at a BBQ.
250-400g peeled and coarsely grated raw beetroot
70g dried figs, chopped (or substitute raisins, cranberries or other dried fruit)
lots of chopped fresh herbs – whatever you have (dill, coriander, parsley)
1 small bulb fennel finely sliced
¼ cup lemon juice, or to taste
1-2 Tbs extra virgin olive oil
salt and freshly ground black pepper
¼ cup mayonnaise (preferably home made)
¼ cup plain yoghurt
1 Tbs cumin seeds, toasted in a dry frying pan
Mix beetroot, figs, herbs and fennel, then add oil, lemon juice and seasoning to taste. Make an hour or two before serving then tip into a serving bowl or spoon onto individual serving dishes. Mix mayonnaise with yoghurt and dollop over the top. Sprinkle with the cumin seeds.
Serves 4-6
Note: the mayo-yoghurt topping is optional
Grated beetroot mixed through risotto is also spectacular- gives an amazing colour and serves with crunchy pancetta and goats cheese. X
LOVE beetroot and use it a lot. Am definitely going to try this salad. I often bake beetroot in the oven with olive oil and spices.
Très chère Linda,
Merci pour tes recettes. Celle aux betteraves est délicieuse. En effet, la betterave crue mérite d’être connue et goûtée. Connais-tu le navet noir? Et puis, tu as une manière si sympathique, -en partageant tes souvenirs-, d’introduire tes recettes. Merci encore.
Claude