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Post by bazfaz on Jun 1, 2010 8:24:08 GMT
Thanks to Nigella Lawson I made this as one of the starters at last night's dinner party. As the French woman beside me said, it is so much better than cooked beetroot.
500 gms raw beetroot
6 tbs chopped dill
2 tbs yellow mustard seed, toasted in a dry frying pan
2 tbs olive oil
juice of one lemon
This is only pracicable (I speak from experience) if you have a food processor with a grater. Peel beetroot, cut in chunks and grate in the processor.
In a bowl put the grated beetroot, lemon juice, chopped dill and mustard seeds. With your hands, mix it all together. Add the olive oil and mix again. Put it onto a flat serving dish. Put some chopped parsley or sprigs of dill on for a nice colour effect.
Better give your hands a good scrub now.
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Post by Deleted on Jun 1, 2010 8:52:31 GMT
Anything is better than cooked beetroot. Unfortunately, I never see it for sale raw in Paris.
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Post by bjd on Jun 1, 2010 9:47:57 GMT
I like cooked beets. It's true it's hard to find raw ones -- I buy them at the market, although they tend to be awfully big. The one stall that sometimes sells bunches of small ones is an organic stall. Maybe you should look for an organic type market, Kerouac?
The one time I made a salad of grated raw beets, on the advice of a friend, I found it tough to eat. It certainly made the meal last longer.
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Post by bazfaz on Jun 1, 2010 11:30:26 GMT
I suspect that being early in the growing season meant the beets weren't tough.
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Post by hwinpp on Jun 2, 2010 5:00:13 GMT
Beetroot is a vegetable I could do without  |
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Post by bazfaz on Jun 2, 2010 7:10:29 GMT
Try it grated raw.
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Post by spindrift on Jun 2, 2010 11:27:04 GMT
I used to hate having to eat pickled beetroot at my school but now I love beetroot raw or cooked. so good for you.
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Post by bazfaz on Jun 2, 2010 13:20:39 GMT
For cooked beetroot here is a Turkish way that is worth trying. Chop the cooked beetroot into dice. Put olive oil in a frying pan and toss in the beetroot. Add crushed garlic, then some paprika and finally some good tomato sauce. Turn it all over and put on a serving dish. Cover with chopped parsley. Serve cold.
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Post by Don Cuevas on Jun 2, 2010 13:44:23 GMT
I used to hate having to eat pickled beetroot at my school but now I love beetroot raw or cooked. so good for you. Is that a slice of beetroot in your showerhead? |
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Post by spindrift on Jun 2, 2010 14:52:24 GMT
;D
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Post by auntieannie on Jun 5, 2010 21:33:06 GMT
roasted beetroot, delicious... thankfully, it is really easy to find raw beetroot here.
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Post by imec on Jun 5, 2010 22:21:21 GMT
It's true it's hard to find raw ones Really?  ?? This is astonishing to me. They are one of the few vegetables we are able to buy locally year round. Of course the ones at the market in summer are the best (little tiny ones with the leaves intact, mmmmm!) |
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Post by auntieannie on Jun 6, 2010 10:50:56 GMT
imec, do you also briefly stir these fresh leaves with some garlic and cream? delicious!
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Post by Don Cuevas on Jun 6, 2010 11:16:05 GMT
In Pátzcuaro's mercado, beets are abundant and usually cheap. The only catch is that the majority are sold at cannonball size. We seek out the smaller ones and usually pressure cook them.
I have a salad recipe, "Ensalada Rosaura", which uses shredded raw beets, but unlike the recipe in Baz' OP, it's long and complicated.
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Post by Deleted on Jun 13, 2010 16:18:06 GMT
I think I saw some raw beets in Luxembourg on Friday.
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Post by lagatta on Jun 13, 2010 16:52:46 GMT
Yes, the beetroot has to be young for this recipe to be tender. I don't have a food processor; I use a microplane grater. I have no need to make huge quantities.
We find them in different colours now. If you do use the red ones and grate by hand, gloves might be a good idea as you'll be red-handed if not.
Yes, in France they are usually sold pre-cooked, but I have seen raw bunches at organic markets in Paris.
I made a grated salad last night but it was jicama and carrot, not beetroot. Don't think they are quite in season yet here, but very soon.
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Post by lagatta on Jun 21, 2010 20:00:06 GMT
Mmm, the jicama and carrot salad. With fresh lime juice. Slightly more decadent versions can include a bit of mayonnaise and coconut milk, but don't require much of either. This is so refreshing and tasty in the summer heat.
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Post by auntieannie on Jun 22, 2010 17:22:15 GMT
we followed your recipe last week, Baz, and it was delicious. Thank you!
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Post by bazfaz on Jun 22, 2010 19:36:10 GMT
Glad you enjoyed it, Annie.
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?? This is astonishing to me. They are one of the few vegetables we are able to buy locally year round. Of course the ones at the market in summer are the best (little tiny ones with the leaves intact, mmmmm!)
