Wednesday 28 September 2011

Yummy beetroot recipe

I have a lot of everso small beetroots this year and it's quite hard finding different ways to serve them. But I found this really yummy recipe in NK's STIL magazine, baby beets in balsam, sage & olive oil:

5 baby beets per person, 1 small onion, a handful of thyme (I used oregano),
1 bay leaf, a few peppercorns, 2 tbspns salt. 2 tbspns extra virgin olive oil,
3 tbspns mature balsam, 10-15 sage leaves, 1 tspn dark syrup, salt & pepper.

Bring the water to the boil, then add the beets, onion, thyme, bay,
peppercorns & salt. Boil for 15 mins. Pour off the water and leave
to cool for 5 mins. Rub the skin off the beets and leave in room temp.

Sauté the beets in olive oil and sage. Add the balsam and reduce.
Allow the beets to absorb all of the liquid. Finish with the syrup,
and add salt & pepper to taste.

Served with some beef I had roasted the day before.