The beetroot is trendy. I love it grilled! Last week when I was strolling in the local market I’d found a yellow coloured beetroot! I bought four immediately. Arriving home I peeled them and made a marinade from extra virgin olive oil, mixed with 1 tbsp red wine vinegar, carraway seeds, curry and garam massala. I added salt and pepper to taste and I tossed them into the oven and I baked them. They were divine!
About the beetroots
The usually deep purple roots of beetroot are eaten either boiled, roasted or raw, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Poland and in Russia, beet soup, such as borsch, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption.
Few people know that the green, leafy portion of the beet is also edible. It is most commonly served boiled or steamed, in which case it has a taste and texture similar to spinach. Those selected should be bulbs that are unmarked, avoiding those with overly limp leaves or wrinkled skins, both of which are signs of dehydration.
Beetroot can be boiled or steamed, peeled and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food in many countries.
A traditional Pennsylvania Dutch dish is pickled beet egg. Hard-boiled eggs are refrigerated in the liquid left over from pickling beets and allowed to marinate until the eggs turn a deep pink-red colour.
In Poland and Ukraine beet is combined with horseradish to form, which is traditionally used with cold cuts and sandwiches, but often also added to a meal consisting of meat and potatoes.
When beet juice is used, it is most stable in foods with a low water content, such as frozen novelties and fruit fillings. It intensify the colour of tomatoo paste, sauces, desserts, jams and jellies, ice cream, sweets. Beetroot can also be used to make wine!
A Pennsylvania Dutch recipe, which consists of pickling eggs with beetroot. Allow to sit for 48 hours or more for maximum flavour. Serve as a salad or side dish.
Ingredients: 6 boiled eggs, 2 tbsp beetroot and egg yolk paste, 2 tsp butter, salt to taste, crushed black pepper to taste, 1 tsp finely chopped parsley, ½ tsp powdered sugar, crushed black pepper as required, 1 tbsp mayonnaise, 2 tsp beetroot paste, 2 tsp vinegar
Directions: Lightly crack the boiled eggs and place them in the pickle solution for an hour.
After an hour, peel the skin of the eggs and place them in water. Remove them from the water and cut them from the middle. Scoop the egg yolk out.
In a bowl add the beetroot and egg yolk paste, butter, salt, crushed black pepper, finely chopped parsley and powdered sugar and mix.
Add the filling into a piping bag and fill the white of the eggs with this.
Scatter some black pepper on a plate and place the eggs on it.
In a bowl add mayonnaise, beetroot paste and vinegar and mix.
To prepare the salad; mix the iceberg lettuce, basil, mint leaves, onion rings, coriander, salt and olive oil and mix.
Decorate the plate with the mayonnaise mixture.
Beetroot pickled eggs are ready to eat.