Helen RandellButtered Beetroot
October 14th 2008 08:49
With an abundance of eggs at my house these days, I thought it only appropriate to cook something ‘egg intensive’. Last night I put together a potato and roasted capsicum tortilla which was far easier and less fussy that I was expecting.
So, once I had the basic ingredients in the pan and going, I decided to do a side dish using our home-grown beetroots. Looking through the recipe books for inspiration, I came across another very simple idea, buttered beetroot.
One of my reservations about using fresh beetroot is that it can take so long to cook. For example, if you bake it, you’ll be waiting an hour to an hour-and-a-half before it is tender. Buttered beetroot does not make you wait.
Take 300g of beetroot, with leaves removed and the skin cleaned. Grate beetroot (be careful with this bit as you could end up with some stains….) and then in a small saucepan combine with one tablespoon of water, two teaspoons of red wine vinegar or balsamic vinegar and a tablespoon of butter. Cook, covered for approx 8 minutes, stirring occasionally.
The butter will melt and the liquids will steam the beetroot. My only complaint is that the brilliant colour of the beetroot took all the focus off the eggs! But - I will definitely be preparing this one again.
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