Mashed Beetroot with Yogurt and Za’atar

12 11 2011

Following my brilliant day with Yotam Ottolenghi in the Summer, I finally got around to making this delicious earthy, yet fresh and spicy beetroot dip. Serve as part of a mezze or as a light lunch or evening meal with some baked feta and pitta or khobez. Makes a welcome change to the ubiquitous hummus.

You can find za’atar in any Arab or Middle Eastern grocers. There are several different versions around but most are based on thyme, sesame seeds and sumac.

250g cooked (roasted or boiled) beetroot – peeled and cut into chunks
1 clove garlic – chopped
1 red chili – chopped (remove the seeds if you don’t want it too spicy)
125g or so of grrek yogurt
75g mashed potato – not essential but takes a bit of the edge off the earthiness of the beets
1-2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon za’atar
a little black pepper
salt to taste
2 spring onions to garnish – finely sliced

Place the beetroot, chili, garlic and yogurt in a food processor and blend until smooth. Don’t worry if you have a few smallish lumps of beetroot. Transfer to a large bowl and stir in the potato, vinegar, olive oil, maple syrup, za’atar, salt and pepper.

Transfer to a flattish plate and spread evenly. Top with sliced spring onion. You can also add some chopped hazelnuts and crumbled goat of feta cheese.


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Puy Lentil and Roasted Beetroot Salad

5 11 2011

The allotment is a sorry sight this time of year. A few cabbages sitting amongst the weeds seem to be keeping the mice fed through the long nights and the purple sprouting is a favourite for the pigeons. I did however manage to salvage the last of the beetroot before the slugs got to them.

This is a simple dish and in the style of Nigel Slater and Hugh FW, it just uses things that work well together. Earthy beetroot and puy lentils, sweetness from the tomatoes and pesto and the creamy coolness of the mozarella.

Makes enough for 2 for lunch or 3-4 as a starter.

3-4 handfuls puy lentils
vegetable stock
½ red pepper – finely diced
3 spring onions – finely sliced
handful fresh coriander – roughly chopped
3-4 beetroot
125g mozarella – buffalo of cow
3-4 ripe tomatoes – cut into quarters
1 tablespoon pesto
4-5 tablespoons olive oil

Put the lentils in a pan, cover with stock, bring to the boil then simmer for approx 20 minutes until tender but still retaining their shape.

Drizzle the beetroot with a little olive oil then roast in the overn at 200C for 30-45 minutes depending on their size until the are soft are the skin has blistered.

While the lentils and beetroot are cooking put the peppers, tomatoes, coriander and spring onions in a large bowl.

Drain the lentils and add to the bowl. Mix well and season with salt.

When the beetroot is done, allow to cool a little the remove the skins and cut cut into dice.

Mix the pesto and olive oil to make the dressing.

To assemble, place the lentil mixture in the centre of a large plate. Arrange the beetroot on top, then add torn pieces of mozarella. Finally drizzle the pesto dressing over the top.


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Pink and White Pizza (Beetza!)

31 08 2010

Pizza! The universally acceptable child friendly food and what used to be considered a healthier fast food alternative to burgers, chips and the like. In keeping with my image of being someone who has a tendency towards miserableness and one who likes to view things from a slightly negative way I’ve managed to make a very child unfriendly version. In my house anything with beetroot in will not be eaten in spite of the fact that none of the three teenagers that reside there have ever actually tasted beetroot in any shape or form.

Based closely on Paul Gayler’s Potato Pizza Bianco but with a standard pizza dough base. Much tastier than it sounds – honest.

For the base
1 cup warm water
1 teaspoon salt
2-3 tablespoons olive oil
3 cups strong flour
1 sachet yeast powder

Do this the lazy way and place all the ingredients in a bread machine or food mixer and knead into a dough. Or do it by hand. Then leave for about an hour somewhere warm to rise.

Once risen knock out the dough then shape and roll it into a round pizza base shape. Place on a lightly oiled baking sheet and leave again to rise a little.

For the topping
1 beetroot – peeled and thinly sliced
1 pack mozzarella
2 tablespoons creme fraiche
a few sprigs rosemary
salt and pepper

Put the oven onto the highest heat it goes to.

Place the beetroot slices in a bowl and microwave for about 3-4 minutes until tender. Allow to cool. Spread the creme fraiche over the base, season then arrange the beetroot slices artistically on top. Fill the gaps with torn chunks of mozzarella, sprinkle over the rosemary then bake for 10 minutes or so until the base is well cooked and the cheese is starting to brown.


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Beetroot, Walnut and Blue Cheese Salad

29 08 2010

A simple, tasty salad – the sharp saltiness of the blue cheese works well with the earthy sweetness of the beetroot.

1 medium beetroot
½ pack of blue cheese – St Agur, Dolcelatte, Roquefort, whatever takes your fancy
a large handful of salad leaves
a handful of halved walnuts
3-4 glugs of olive or walnut oil
1 glug sherry vinegar – you could use lemon juice
½ teaspoon caster sugar
½ teaspoon Dijon mustard
salt and pepper to taste

Place the whole beetroot into a pan, cover with water and bring to the boil. Simmer for about an hour until cooked through. Drain, allow to cool then slip off the skin. Cut into fine dice. Cut the blue cheese into similar sized dice.

Mix the oil, vinegar or lemon juice, sugar, mustard, salt and pepper together thoroughly.

Grab a plate or bowl and place the salad leaves in the bottom. Arrange the diced beetroot and cheese over the leaves, then scatter a handful of halved walnuts over. Drizzle with the dressing and serve on it’s own or with some posh bread.


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Beetroot, Feta and Mint Salad

12 09 2009

DSC_0051

And so the glut moves on from courgettes, to beans and now to beetroot. This is delicious and makes a change from soup. I served it with warmed pittas, taze fusulye, grilled halloumi and felafel.

Take 2-3 beetroots. Boil for about 20 minutes, then allow to cool and little, slip off the skins, dice and leave to cool. Meanwhile take 3 tabelspoons olive oil, the same amount of lemon juice, a few mint leaves finely chopped and salt and pepper. Mix and leave to stand.

Put the cooled beetroot in a large bowl with 200g of dice feta cheese. Pour the dressing over, mix and serve.


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Beetroot Soup

22 08 2009

I’ve got hundreds of beetroot growing. Here is one of my favourite recipes – along with a new photo.

DSC_0336 (2)


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