Thursday, 30 June 2011

The beetroot test

Beetroot is one of those things which fits into those love/hate categories in life, evoking a response so definitive to the question "do you like beetroot?" surpassed only by Marmite in my experience. Something so vibrant and unique which hides a pretty interior could only have been choreographed by nature. I love beets. With only a handful of teeny, sweet pink beetroot plucked from our 8' x 8' allotment garden, i had to make the most of the precious produce. Since they were so small and fresh, I grated them raw into a salad of toasted buckwheat and caraway seed and added a balsamic vinegar, orange and olive oil dressing. Sliced radish, half moons of cucumber and dill sit on top, drizzled with sour cream, lemon and horseradish sauce to finish.

serves 4

2 1/2 cups buckwheat
4tsp caraway seeds
8 small / 4 medium beetroot, peeled and grated
juice of 1 orange
6tsp balsamic vinegar
3tbsp olive oil
1 cucumber, seeded and sliced
handful sliced radishes
2tbsp dill

4tbsp sour cream
1 tbsp olive oil
juice of 1 lemon
2tbsp horseradish grated (or sauce is ok)

  • toast the buckwheat and caraway in a dry frying pan
  • remove from the heat and add the beetroot, orange, vinegar and olive oil
  • scatter the radish,cucumber and dill over the top of the buckwheat mixture
  • drizzle with the dressing
Add your favourite smoked fish to make a meal of it

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