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FAO Ann (and other Beetroot lovers)
15 Answers
Something special for you:
Horseradish-Baked Salmon with A Creamy Beetroot Sauce
Serve with simple potatoes or grains; serves 4.
2 medium beetroots, unpeeled. Trim the greens off, but you can eat them, so save them for later
2 garlic cloves, unpeeled
1 tablespoon fresh thyme, or ½ teaspoon dried
300 ml fish or vegetable stock
70 ml white wine
1 ½ tablespoons balsamic vinegar
2 tablespoons water
2 tablespoons horseradish sauce
4 fillets of salmon, 175 g each (enough for 4 people)
2 tablespoons crème fraîche or sour cream
Preheat oven to 220°C, 425°F, gas mark 7.
Place the beetroot and garlic in a small baking dish, then cover and bake for about an hour, until they are tender.
Lower the temperature of the oven to 200°C, 400°F, gas mark 6.
Cool and peel the beetroot and garlic and set them aside.
Combine the stock, wine and thyme in a saucepan and simmer for 10 minutes until the liquid is reduced by half. with a blender or food processor, blend this liquid and the balsamic vinegar with the beetroot and garlic until smooth, thinning with water if too thick.
Arrange the salmon, skin side down, on a rimmed baking tray. Sprinkle with a little salt and pepper, and spread with the horseradish sauce. Bake until the salmon is opaque in centre, about 10-15 minutes.
Bring beetroot sauce to a simmer in a pan, stirring. Remove from the heat and stir in the crème fraîche or sour cream. Place the salmon on plates and spoon the sauce over or around the salmon.
For being fancy for a dinner party take some small, cooked beetroot (not in vinegar), thinly slice it amost as if shredded and use that as a garnish, along with a small dollop of vodka crème fraîche - for that just whip up some of the crème fraîche with two teaspoons of vodka, season and a smidge of horseradish sauce.
Horseradish-Baked Salmon with A Creamy Beetroot Sauce
Serve with simple potatoes or grains; serves 4.
2 medium beetroots, unpeeled. Trim the greens off, but you can eat them, so save them for later
2 garlic cloves, unpeeled
1 tablespoon fresh thyme, or ½ teaspoon dried
300 ml fish or vegetable stock
70 ml white wine
1 ½ tablespoons balsamic vinegar
2 tablespoons water
2 tablespoons horseradish sauce
4 fillets of salmon, 175 g each (enough for 4 people)
2 tablespoons crème fraîche or sour cream
Preheat oven to 220°C, 425°F, gas mark 7.
Place the beetroot and garlic in a small baking dish, then cover and bake for about an hour, until they are tender.
Lower the temperature of the oven to 200°C, 400°F, gas mark 6.
Cool and peel the beetroot and garlic and set them aside.
Combine the stock, wine and thyme in a saucepan and simmer for 10 minutes until the liquid is reduced by half. with a blender or food processor, blend this liquid and the balsamic vinegar with the beetroot and garlic until smooth, thinning with water if too thick.
Arrange the salmon, skin side down, on a rimmed baking tray. Sprinkle with a little salt and pepper, and spread with the horseradish sauce. Bake until the salmon is opaque in centre, about 10-15 minutes.
Bring beetroot sauce to a simmer in a pan, stirring. Remove from the heat and stir in the crème fraîche or sour cream. Place the salmon on plates and spoon the sauce over or around the salmon.
For being fancy for a dinner party take some small, cooked beetroot (not in vinegar), thinly slice it amost as if shredded and use that as a garnish, along with a small dollop of vodka crème fraîche - for that just whip up some of the crème fraîche with two teaspoons of vodka, season and a smidge of horseradish sauce.
Answers
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And here's a beetroot recipe from me.....
Beetroot & Feta Salad
200g Baby spinach leaves (or salad leaves of your choice)
5-6 Small cooked beetroot, cut into thin wedges
150g Feta cheese, crumbled
2 tbs Pumpkin seeds
6 Mint leaves, torn
Dressing
1 Lemon, zest and juice
1 Lime, zest and juice
4tbs Olive oil
¼ tsp Sugar
Salt & Pepper
Put all the dressing ingredients in a small jar and give it a good shake until emulsified.
In a small frying pan over a low heat gently toast the sunflower seeds until the begin to brown. Remove and set aside.
Arrange the spinach leaves on a plate or shallow bowl, followed by the beetroot and feta. Sprinkle over the sunflower seeds and torn mint leaves.
Give the dressing a final shake and pour over the salad, serve immediately.
Beetroot & Feta Salad
200g Baby spinach leaves (or salad leaves of your choice)
5-6 Small cooked beetroot, cut into thin wedges
150g Feta cheese, crumbled
2 tbs Pumpkin seeds
6 Mint leaves, torn
Dressing
1 Lemon, zest and juice
1 Lime, zest and juice
4tbs Olive oil
¼ tsp Sugar
Salt & Pepper
Put all the dressing ingredients in a small jar and give it a good shake until emulsified.
In a small frying pan over a low heat gently toast the sunflower seeds until the begin to brown. Remove and set aside.
Arrange the spinach leaves on a plate or shallow bowl, followed by the beetroot and feta. Sprinkle over the sunflower seeds and torn mint leaves.
Give the dressing a final shake and pour over the salad, serve immediately.
That sounds great DT! Will certainly print that off too, thank you! I have never baked beetroots, I usually do them in a 1950s Prestige pressure cooker! Also how do you serve beetroot leaves - cook like cabbage? Well blow me - I have just thrown away all the leaves from 3 large bunches left over from making my sweet beetroot pickle - did you see my recipe in Chatterbank the other day?
I also like this one, it turns out pink!!!
Celeriac & Beetroot Gratin
1 Small celeriac, peeled and thinly sliced
2 beetroot, peeled and thinly sliced
2 Cloves garlic, finely sliced
1 tbs fresh horseradish, finely grated (or use shop bought)
375ml Double cream
Salt and Pepper
2 tbs Parmesan, freshly grated
Place half the celeriac in a gratin dish and scatter over half the garlic and horseradish, season well.
Evenly spread the beetroot over and scatter with the remaining garlic and horseradish, season again.
Pour over the cream and top with parmesan
Cook for 45 minutes in the oven at 190C until browned on top and bubbling.
Celeriac & Beetroot Gratin
1 Small celeriac, peeled and thinly sliced
2 beetroot, peeled and thinly sliced
2 Cloves garlic, finely sliced
1 tbs fresh horseradish, finely grated (or use shop bought)
375ml Double cream
Salt and Pepper
2 tbs Parmesan, freshly grated
Place half the celeriac in a gratin dish and scatter over half the garlic and horseradish, season well.
Evenly spread the beetroot over and scatter with the remaining garlic and horseradish, season again.
Pour over the cream and top with parmesan
Cook for 45 minutes in the oven at 190C until browned on top and bubbling.
that tarte tatin sounds good Eccles; will be trying that - I love tarte tatins generally.....great for dinner parties too.
Beetroot greens, Ann, treat like spinach and here's one: (can use kale or any collard)
Prep time: 5 minutes Cook time: 25 minutes
While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.
1 pound beet greens
2 strip of thick cut bacon, chopped (or a tablespoon of bacon fat if you don't want the meat)
2oz chopped onion
1 large garlic clove, minced
60z of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
2 oz of cider vinegar
METHOD
1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
2 In a large fring pan or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar.
(For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
4. Serve
Beetroot greens, Ann, treat like spinach and here's one: (can use kale or any collard)
Prep time: 5 minutes Cook time: 25 minutes
While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.
1 pound beet greens
2 strip of thick cut bacon, chopped (or a tablespoon of bacon fat if you don't want the meat)
2oz chopped onion
1 large garlic clove, minced
60z of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
2 oz of cider vinegar
METHOD
1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
2 In a large fring pan or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar.
(For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)
4. Serve
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