Beetroot - roots, stalks and leaves

Name: Beetroot - roots, stalks and leaves
Yield: 4
Ingredients: 1 red baby beetroot, leaves attached, washed; 1 golden baby beetroot, leaves attached, washed; 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle; 1 onion, finely chopped; 4 garlic cloves, crushed; 1/2 each tsp cinnamon and allspice; 1/4 bunch flat-leaf parsley, leaves picked, finely shredded; 1/4 bunch dill, leaves picked, roughly chopped, plus extra sprigs to serve; Juice of 1/2 lemon; Baby red sorrel leaves plus 2 tbs red wine vinegar, to serve; 8 (700g) medium beetroot, leaves attached, washed; 1 cup (250ml) apple cider vinegar; 1/4 cup (110g) raw sugar; 8 thyme sprigs; 2 tbs fennel seeds; 2 tbs coriander seeds; 2 tbs black peppercorns

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https://healthimprovements.info/recipes/beetroot-roots-stalks-leaves/z5pxtfs8 — Beetroot - roots, stalks and leaves

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by Matt Stone

Jun 24, 2019

“This dish is a good introduction in getting the hang of using all parts of an ingredient. Beetroot is delicious in a juice or used to replace the carrot in carrot cake” - Matt Stone & Jo Barrett.

1 red baby beetroot, leaves attached, washed
1 golden baby beetroot, leaves attached, washed
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
1 onion, finely chopped
4 garlic cloves, crushed
1/2 each tsp cinnamon and allspice
1/4 bunch flat-leaf parsley, leaves picked, finely shredded
1/4 bunch dill, leaves picked, roughly chopped, plus extra sprigs to serve
Juice of 1/2 lemon
Baby red sorrel leaves plus 2 tbs red wine vinegar, to serve

Poached beetroot

8 (700g) medium beetroot, leaves attached, washed
1 cup (250ml) apple cider vinegar
1/4 cup (110g) raw sugar
8 thyme sprigs
2 tbs fennel seeds
2 tbs coriander seeds
2 tbs black peppercorns

Method

1.

Trim the leaves and stalks from all beetroot and place large leaves, small leaves and stalks in 3 separate bowls
2.

For the poached beetroot, place beetroot in a large saucepan with vinegar, sugar, thyme, spices and 2 tbs salt flakes. Add enough water to cover beetroot. Bring to the boil, reduce heat to medium and simmer for 25-30 minutes or until just cooked. Remove from heat and leave to stand in poaching liquid until cool enough to handle.
3.

Meanwhile, finely chop beetroot stalks. Finely shred large beetroot leaves and reserve small beetroot leaves to garnish. Finely slice the baby beetroots (we used a mandoline) and place in a bowl of iced water. Set aside until ready to use.
4.

Heat oil in a medium frypan over high heat. Add onion, garlic and spices. Cook, stirring, for 3-4 minutes or until softened. Stir in chopped beetroot stalk and shredded leaves. Cook, stirring occasionally, for 4-5 minutes or until stalk begins to soften. Add herbs and lemon juice, and cook for a further 4-5 minutes. Season, then transfer to a heatproof bowl. Stand at room temperature until cooled.
5.

Remove poached beetroot from poaching liquid and peel and discard skin. Cut beetroot into wedges. Divide beetroot stalk mixture and wedges among serving plates. Scatter with sliced baby beetroot, reserved small beetroot leaves, red sorrel and extra dill sprigs. Drizzle with vinegar and extra oil to serve