I am a recent convert to beetroot after a lifetime of disliking it - I remember from my childhood the big jars of pickled beetroot which stained everything else on the plate purple and made it all taste of vinegar. In its non-pickled state, beetroot seems to be making a comeback.
But cooking it from raw is a long process.
So for those with little time to spare, vacuum-packed beetroot is perfect fast food and I'm becoming rather a fan. Serves four.
What you will need:
- 2 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 3 tsp fresh thyme leaves
- 500g vacuum packed beetroot, sliced
- Salt
- 400 ml creme fraiche (use the low-fat version if you want)
- 3 tbsp horseradish
- What to do: Heat the oil in a frying pan, add the onion and garlic and cook on a low heat, stirring every so often to prevent browning.
After 10 minutes add the thyme and cook for a further 10 minutes.
Add the beetroot, salt, creme fraiche and horseradish and stir thoroughly. Increase the heat a little and cook for about 15 minutes, stirring intermittently to prevent sticking.
Serve immediately. This dish goes very well with the pease pudding and bacon recipe we published in October last year. You can find the recipe at newshopper.co.uk/leisure
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