Beetroot lovers relish simple recipes

Hi there beetroot lovers

The Rowers - a favourite haunt

Sydney has had wet weather!!  Plan B was 'Lunch at the Rowers' and due to the deluge, was a pleasant alternative to Plan A which was a walk around Middle Head fortifications with overseas friends.  


Beetroot relish makes a great
bed for Kangaroo fillets

I chose BBQ'd Kangaroo fillets  on a bed of beetroot relish served with a balsamic reduction as it really isn't something I cook at home (but will in future).   I decided that I had to do beetroot relish as it was the perfect accompaniment. By the way the relish was served warm.



Beetroot relish 

For 4 cups - (because it keeps really well but obviously you can cook just for the meal)

1.25kg / 2.5lb beetroot, peeled and grated
1 cup red wine vinegar
1/2  cup  brown sugar (or more if you choose to have a sweeter version) 
1 red onion, finely chopped
1 tbsp cracked black pepper
1 cup balsamic vinegar
1/2 tsp  salt
Place the beetroot, onion, balsamic vinegar, red wine vinegar, sugar, pepper and salt in a large saucepan over medium heat and stir until the sugar is dissolved.
Bring to the boil and cook for 30 minutes or until reduced and syrupy.  Spoon the hot relish into sterilised jars -  for use in sandwiches and wraps.
* Beetroots tend to bleed when cut, and stain anything they touch. It's a good idea to wear disposable gloves,  and place a sheet of baking paper on your chopping board to prevent stains.

Beetroot and spinach salad with goat's cheese and walnuts

A simple elegant salad

 

2 tbs lemon juice  1/3 cup (80ml) extra virgin olive oil  1 tsp Dijon mustard

2 firmly packed cups (about 70g / 3oz) baby spinach leaves  1/2 firmly packed cup flat-leaf parsley leaves, roughly chopped
450g can baby beetroot, drained, quartered  100g soft goat's cheese, crumbled
3/4 cup (75g) toasted walnuts

Make the dressing by whisking lemon juice, olive oil and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.

Place the spinach leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to the spinach mixture and toss well. Divide among 4 serving plates (or leave in the large bowl if desired), then scatter with beetroot, goat's cheese and toasted walnuts. Garnish the salad with the remaining parsley.

 

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au