#roast beetroot

Roasting, fires, dark nights

Beetroot, roasted slowly with coriander stems

I had my first mince pie(s) of the year yesterday. Hallowe’en and bonfire night have gone and now it’s open season on the festive fun. So many films to watch, so little time. 

We are most definitely into the cosier meals. The slow roasting and the richer sauces, the gradual disappearance of lettuce and delicately vibrant greens. We had a chilli…

After finding a large white beetroot in among the normal red ones I decided to see if it tasted any different.

I cut it up into chunks, tossed it in some oil and seasoning with a few small potatoes then popped it in the oven to roast.

One of the best things about being in the kitchen is the adventure of trying a new recipe. Despite years of cooking, I've had very little experience with fresh beetroots. In fact, I've had no experience with fresh beetroots and so I figured this would be the perfect opportunity to test a beetroot recipe. As I've been researching Borscht and beetroot soups, I've become a little intimidated. There are many soup nazis parading around on the internet shredding so-called Borscht recipes to bits. And so partly out of ignorance, and partly out of fear, I am reluctant to call this a Borscht. However, it does incorporate some of the more traditional Ukrainian flavours such as the dill and sour cream. A final word of warning: if you are trying this at home, be prepared for beetroot stains everywhere!

  Serves 4

Ingredients:

4 medium beetroots, peeled and cut into large chunks

1 tbsp olive oil

2 large carrots, diced

1 large onion, diced

2 garlic clove, minced

2 tsp dried thyme

1 tsp nutmeg

3 bay leaves

juice of half a lemon

1 tbsp honey

6 cups of chicken stock

salt and pepper, to taste

2 tbsp chopped fresh dill

4 tbsp sour cream (I always opt for the low-fat option)

1 apple

Method:

1. Preheat the oven to 170°C fan forced. Place the beetroot chunks onto a roasting tray lined with baking paper. Spray with some olive oil (just out of a tin) and sprinkle with salt, pepper and thyme. Place the tray in the oven and cook the beetroots for approximately 40 minutes, or until caramelised on the outside and tender in the middle.

2. On the stove heat up a thick-bottom pot and add in the olive oil. Add in the diced carrots and onion, as well as the garlic and nutmeg. Cook for 5-10 minutes or until the vegetables begin to soften.

3. Add the beetroot and chicken stock into the pot and stir everything together. Add in the lemon juice and honey, and bring the mix to a boil. Turn down the heat and leave to simmer for 30 minutes.

4. Remove the bay leaves, and then blend up the rest of the mix with your handheld blender or in a separate food processor. Add extra water to thin out the soup to your preferred consistency.

5. Using a box grater, coarsely grate the apple. Combine with a little of the leftover lemon juice and the chopped dill.

Serving suggestion: Ladle into bowls and add a dollop of the sour cream (approx 1 tbsp per bowl). Top with the apple and dill mix. This soup is great on its own, or with a slice of dark rye bread.

Nutrition (per serve) Calories: 167 Carbs: 28 Fat: 6 Protein: 4

The aftermath of a pork Sunday roast that included beetroot. Stains like anything.