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BEETROOT

Try baking fresh in their skins and serve with soured cream.

Baked Beetroot and Apple Salad

INGREDIENTS

  • 2 medium beetroot, washed and scrubbed
  • 2 tblsp finely chopped fresh chives
  • 1 tblsp white wine vinegar
  • 5 tblsp oil seed rape oil
  • freshly ground black pepper and salt
  • 1 red onion, peeled and sliced into rings
  • 1 British dessert apple, cored and cut into thick wedges
  • Bunch of spinach
  • Bunch of watercress
METHOD
  1. Preheat the oven to 200C, 400F or Gas mark 6.
  2. Bake the beetroot, individually wrapped in foil, on a baking tray for 35 - 40 minutes until tender.
  3. Make a chive vinaigrette by whisking together the chives, white wine vinegar and 3 tblsp of oil. Season to taste and set to one side.
  4. Fry the onion in 1 tblsp of oil until light brown and crisp. Spoon onto kitchen paper to drain and cool.
  5. Fry the apple in 1 tblsp of oil until golden.
  6. Remove the beetroot from the foil and cut into thick wedges.
  7. To serve, place a handful of mixed spinach and watercress onto each plate. Then scatter over the beetroot and apple wedges. Drizzle over the vinaigrette and top with crispy onion rings.

Beetroot Cake

INGREDIENTS

  • 250g (9oz) beetroot, cooked and grated
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • ½ tsp mixed spice
  • 225ml (7½ fl oz) oilseed rape oil
  • 225g (8oz) caster sugar
  • 4 eggs, beaten
  • 85g (3oz) sultanas
METHOD
  1. Preheat the oven to 275C, 350F or Gas mark 4.
  2. Greese two 450g (1lb) loaf tins.
  3. Sift the flour, baking powder and spice together and stir in the beetroot.
  4. Mix the oil, sugar and eggs together. Add to the flour and beetroot and mix together with the sultanas.
  5. Pile into the two loaf tins and bake for 45 minutes.
  6. Allow to cool in the tins and then turn out onto a wire rack.

Beetroot and Cinnamon Soup
Serves 4

INGREDIENTS

  • 8 ready cooked and peeled beetroot, halved
  • 1 medium onion, peeled and halved
  • 1 clove of garlic, peeled and bruised
  • 1 stick of cinnamon
  • 1.14 litres (2 pints) vegetable stock
  • 3 tblsp red wine vinegar
  • 1 tsp caster sugar
  • salt and freshly ground black pepper
  • Creme fraiche to serve
METHOD
  1. Place the beetroot, onion, garlic and cinnamon in a large saucepan.
  2. Add the stock, vinegar and sugar.
  3. Bring slowly to the boil, season and simmer for 1 hour.
  4. Remove the onion, garlic and cinnamon stick.
  5. Blend the soup in a processor and return to the pan.
  6. Reheat and check seasoning.
  7. Pour into warmed soup bowls and serve with a spoonful of creme fraiche.

Bortsch (Beetroot Soup)
Serves 8-10

A traditional Russian dish

INGREDIENTS

  • 4 large uncooked beetroot
  • 1 oz butter
  • 3-4 pints of very rich beef or pork stock
  • salt and freshly ground black pepper
  • 1 tbsp vinegar
  • 1.14 litres (2 pints) vegetable stock
  • sour cream
METHOD
  1. Wash the beetroot and shred finely.
  2. melt the butter in a saucepan and sautee the shredded beetroot for about 10 minutes, then stir in a little hot stock and cook gently.
  3. When this stock is absorbed, add the remaining stock, season, add the vinegar and simmer until the beetroot is quite tender and strain.
  4. Serve with a dollop of chilled sour cream in each plateful.
Bortsch may be served with a cooked sausage garnish, accompanied by hard-boiled eggs, small risks or tartlets filled with cream cheese.

Beetroot and Horseradish Dressing

INGREDIENTS

  • 3 cooked beetroot
  • 3 tblsp horseradish sauce
  • seasoning
  • 100ml (3.5fl oz) oil seed rape oil
  • 2 tblsp white wine vinegar
  • fresh dill (optional)
METHOD

Place all the ingredients in a blender and blend until smooth.
Serve with cold meat or salad.

Harvard Beetroot

INGREDIENTS

  • 1lb cooked beetroot, peeled and sliced or diced
  • 2oz soft brown sugar
  • 1 tblsp cornflour
  • 4 fl oz white wine vinegar
  • 2tblsp cold water
  • salt and pepper
METHOD
  1. Place the sugar, salt, pepper, and cornflour in a saucepan and slowly stir in the water and vinegar.
  2. Bring to the boil, stirring all the time.
  3. Simmer for 5 minutes.
  4. Add the beetroot, cover and cook for a further 5 minutes.
  5. Freezes well.
  6. Serve warm with a knob of butter.

Roasted Beetroot

INGREDIENTS

  • 4 medium beetroot
  • 1 tbsp rapeseed oil
  • 1 tsp sea salt
METHOD
  1. Wash the beetroot, but do not skin, and cut back the roots to within ½ in of the beet itself.
  2. Rub each beet with a little oil and place on a baking sheet.
  3. Sprinkle with salt and place in the oven at 180C / gas mark 4 for 45-60 minutes.
  4. When cooked, they should be firm, but give alittle when pressed.
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