Whether you prefer
‘table beet’, ‘garden beet’, ‘red beet’ or just plain old beet. One thing is
for sure this vibrant, finger-staining vegetable is a classic kiwi favourite.
If we ignore the fact that the majority of New Zealanders consume the tinned
variety, a fresh home-grown beetroot is something to be cherished and devoured
in its many forms.
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| I'm pretty grate. |
Beetroot salad is a
recent craze that seems to be hitting a bunch of trendy cafes about town.
That’s not for any other reason than the fact that they really are great. I have
attempted a few variations of the beetroot salad recently, both of which have
provided a marvellous addition to their main course counterparts.
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| 4 classy ingredients. |
The first was a
combination of four ingredients. Although I must emphasise that it did not come
from a certain cookbook series. Beetroot, peeled and roasted + Rocket leaves +
Goats cheese + Roasted Almonds. A killer combo. The hardest part was choosing a
dressing- although not essential it definitly helped all parties to become noble friends.
The culinary genius in my household suggested a mandarin infused olive oil. The
hint of citrus combined faultlessy to match a meal of freshly caught snapper
and some seriously great POTATOES. Did I mention potatoes are seriously great.
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| Raw beetroot salad. |
Verjuice was the star of
my next salad, which consisted of beetroot in the grated variety. Other
ingredients included carrot (also grated), garlic, salt, mustard, olive oil and
finished with a sprinkle of toasted sunflower seeds. Somehow the fusion of
flavours works particularly well if you let it sit for a while before serving.
A salad so good that you will forget the risk you run of looking like the
latest member of the blood sucking Cullen family, post consumption.
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| Mad Mash. |
Another culinary
mastermind in my life suggested I give this vibrant mash a go. And go it did.
Despite using the tinned variety for both products my ‘Beetroot and Cannelini
mash’ was a raging success. As well as looking like a supermodel on the dinner
plate, it had a smooth texture and was packed with flavour. A slightly jazzed up addition to your
mash repertoire, I suggest serving it with the freshest fillet of fish you can
get your hands on.
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| Best juice. |
Just as the classic
kiwi burger is not complete without a slice of the pinky/purple discs. As of
recently I feel strongly that my life would also not be complete without this
radiant root. I think my dreams will be all the sweeter knowing I can wake up
to my morning medley of beetroot, carrot, ginger and various fruits to revive
me for the day ahead. The best of
roots…I concur.
