Spring Baby Beets with Lemon and Herbs
Serves: 6
Book: WEB EXCLUSIVE
One of my favourite ways to cook beetroot and served simply with a fragrant lemon dressing.Alternatively they can be served with soured cream to which a little chopped chives have been added.A great dish to serve with grilled meat, lamb or chicken.
Ingredients
- 12-16 baby beetroots
- 1 lemon rind and juice
- 25g butter
- 1 red onion finely sliced
- 1dsp freshly coarsely chopped herbs e.g. coriander
- 1 pinch caster sugar (½tsp)
Method
Prepare the beetroot, trim the leaves, cut off the stalks above the root to leave at least 1″. This will prevent the beetroot ‘bleeding’ during cooking.
Wash the beetroot gently under cold water and be careful not to damage the skins.
Place in a pot of boiling water and cook for 20-25 minutes approximately. Cooking time will vary with the size of the beetroot. When cooked peel off skins and either keep whole or cut into chunks.
Melt the butter in a pan, add the finely sliced red onion, cook for 1-2 minutes then add the beetroot, lemon zest and juice and 1 dsp freshly coarsely chopped herbs.
Great Tips to add to beetroot
- Beetroot and apple go well together – cut the apple into wedges and serve with cooked beetroot either diced or sliced.
- A little horseradish sauce is excellent spooned over beetroot boiled or roasted.
- Beetroot are great in a salad served with fresh leaves, goats cheese and walnuts.
- Try roasting beetroot in the oven instead of boiling for a change. Sprinkle a little balsamic vinegar and a pinch of sugar over the top before roasting.
- For a quick sauce to serve with roasted beetroot mix together ½pt cream with ¼tsp mustard, 1tsp soft brown sugar and a ¼tsp chopped fresh garlic. Mix well and serve over the warm beetroot. Garnish with herbs.