In Praise Of … Beetroot

This month we showcase beetroot. Enjoy beetroot recipes for salads, risottos or soups with a dollop of cooling soured cream. You can also roast, pickle and oven-steam it. The sweet, earthy flavour of beetroot and gaudy colour also work well in cakes. Chocolate and beetroot is a particularly heavenly combination. Here are two recipes to celebrate beetroot in all their glory. Enjoy.

Beetroot with Smoked Mackerel, Horseradish and Potato

Salad

Serves 4, preparation time 15 minutes, cooking time 1 hour

Ingredients

5 medium beetroot (approx. 500g)

3 tbsp olive oil

1½ tsp white wine vinegar

½ tsp Dijon mustard

½ tsp caster sugar

Salt and freshly ground black pepper

4 fillets of smoked mackerel, flaked

250g small potatoes

2 tablespoons of mayonnaise

2 chopped spring onions

1 tsp of horseradish cream

1 tsp of dill fresh or dried

Method

Preheat the oven to 220°C/200°C Fan/Gas 7.

Lay a sheet of foil on a baking tray. Place the beetroot in the middle of the foil and cover with another sheet of foil. Crimp the edges all around to create a seal, leaving a 5cm opening. Pour 4 tablespoons cold water into the opening, then seal tightly. Transfer to the oven and cook for 1 hour.

Remove from the oven and open the foil carefully to allow the steam to escape. Leave to cool slightly, then unwrap the packet. When cool enough to handle, rub off the skins with your fingers. Slice the beetroot into a serving plate or bowl. Mix the remaining ingredients together in a bowl, whisking until thoroughly combined. Pour over the dressing and season with salt and pepper.

Cook the potatoes in salted water until soft and allow to cool. Mix with mayonnaise, spring onions, chopped dill and horseradish and flaked mackerel.

Serve both salads together with crusty warm bread.

Baked Root Vegetable Crisps

Ingredients

2 beetroot, 2 carrots, 1 large parsnip, all scrubbed and very thinly sliced on a mandolin or with a vegetable peeler

1 tbsp sunflower oil

½ tsp dried oregano

¼ tsp garlic granules or powder

Method

Lay the vegetables on a tray and pat dry using kitchen paper or a clean tea towel. If you have time, leave them sandwiched in kitchen paper for 5-10 minutes to really dry out – this will give a crisper result.

To Oven Bake

Preheat the oven to 190°C/170°C Fan/Gas 5.

Put the vegetables in a big bowl, drizzle over the oil and some salt and pepper and mix with your hands, working the oil through thoroughly until all the vegetables are coated. Spread the vegetables evenly on two baking trays. Bake for 15 minutes, then turn over and bake for a further 8-12 minutes until dried out and golden brown.

Scatter with the herbs and spices, if using, and leave to cool and crisp up before serving.

To Cook in an Air Fryer

Follow the first step under method, then mix the vegetable slices and peelings with the oil, salt and pepper. Air-fry in small batches at 180C for 5–7 minutes or until dry and browning. The parsnip and smaller beetroot crisps might be done first. Leave to crisp up on trays or plates while you cook the rest. When all the crisps are done, mix together the herbs and spices, scatter over and gently stir to coat.

Jane O’Hagan