Adding colour to your plate

By admin
06 December 2013

Explore tasty options with these three beetroot tips. You can’t go wrong!

Being the vegetable world’s most colourful and brightest delight, beetroot offers a remarkable sweet taste and smooth texture. It’s versatile and goes specifically well with meats such as venison, and is great for both winter and summer enjoyment. Carmen Niehaus, YOU’s food editor, gives three easy and tasty ways to prepare this veggie.

  • As a dip

Light up your party snacks! Place the beetroot which is peeled, roasted and chopped in a blender together with olive oil, garlic, coriander leaves and chilli flakes. When it’s smooth, flavour with salt and pepper.

  • In a salad

For a great summer salad place the washed and halved beetroots on a roasting tray. Drizzle with olive oil, sea salt and black pepper and roast until it’s tender. Toss with greens, feta, and dress with a delicious dressing made of lemon juice, olive oil, garlic, salt and pepper.

  • Make a relish

The sweet beetroot taste makes for a great relish when it comes to cold or roasted meats. It can also be used as a preservative with strong cheeses. Cook 1 sliced red onion until it’s soft and then add 300 g of grated beetroot. Also add ? cup of balsamic vinegar, ? cup of red wine vinegar, ? cup of brown sugar and 1 star anise. Cook until it has a thick consistency and let it cool down before serving.

carmenafter pics-Carmen Niehaus: food editor, YOU

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