With its deep Burgundy hue, beetroot has got to be the jewel of the veggie patch. It is a beautiful vegetable, and versatile too. You can have it raw in salads, or baked, steamed, add it in soups, make dips with it, juice it, pickle it, muffin it and even curry it. The leaves can be used in stir-fry, stew, quiche or frittata similar to spinach. You can even find organic beetroot chips, AND they are the best.
And yes, beetroot stains everything that comes into contact with it and yet it is a joyous sight. I love the smell and texture of freshly cut beetroot with its scarlet juice trailing over the chopping board. I cannot think of another vegetable as beautiful as a beetroot.
Here’s one of my favourite beetroot salad, inspired by a Korean recipe:
- 2 medium size beetroot, peeled and shredded
- 2 medium size carrot, peeled and shredded
- 1 medium size daikon, peeled and shredded
- 2 cloves garlic minced
- 1 knob of ginger, peeled and minced
- 3 stalks of spring onions cut into 2.5 cm length
Place everything in a large bowl and make the sauce for it:
- 2 tablespoons tahini
- 2 tablespoons sesame oil
- Juice of a small lemon
- 1 tablespoon raw brown sugar
- 1 teaspoon cayenne pepper (or less for a less spicy tasting salad)
- A pinch of salt and black pepper
Mix everything in a bowl and beat well with an eggbeater to a smooth consistency and add to the bowl of beetroot and mix well. Serve immediately with some raw sesame seeds for topping.