Beetroot Recipes

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Nearly Borsch

Beetroot Risotto

Nearly Borsch

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In this weeks box we have included beetroot. This is a lovely vegetable and a great one to pickle or grate raw into a salad, baked with balsamic, garlic and rosemary.

I love this recipe, it’s a Russian soup called Borsch. This variation of the recipe has a little kick. It’s a real warmer on a cold day.

Thanks Hev

1 onion chopped

1 bouquet garni

2 tabs of olive oil

3 tabs of Arborio rice (risotto)

3-4 beetroot peeled and chopped into cubes

1 tab of lemon juice

1 ½ litres of chicken stock

2 tabs of vodka or gin

Salt and pepper to taste

Soured cream or crème fraiche

Sweat the onion in a pan with the oil for 10 minutes, cover with a lid. Add the rice and stir for about a minute to really coat the juices. Next add the beetroot and lemon juice, continue stirring for a further 2 minutes.

Add the stock, salt and pepper and bring to the boil. Simmer for a further 25-30 minutes until the rice is tender. Remove the bouquet garni and discard. Liquidise the soup until smooth and add the gin or vodka. Heat through thoroughly, without letting it boil.

Serve steaming hot with a rather large swirl of soured cream in each bowl.

Delicious!

Beetroot Risotto

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4 tabs olive oil

1 Large onion peeled & chopped

3 cloves of garlic crushed

400g risotto rice

3 medium beetroot cooked peeled & diced.

450g ripe tomatoes deseeded and chopped(I cheat & use 2 tins of chopped tomatoes

2 pints of veg or chicken stock

Salt & pepper to taste

150g dolce latte cheese

100g rocket leaves

5 tabs of flat leaf parsley.

Heat the onions and oil in a large pan. Softened nut not coloured. Add the garlic cook for a further couple of mins. Add the rice coating thoroughly with the oil. Add the beetroot, 1/2 the tomatoes and a couple of ladles of the stock. Continue doing this until most of the liquid is absorbed. Leave 60ml of the stock.

Stir in the remaining stock with the rest of the tomatoes. Cook until the rice is creamy & tender. Add seasoning when the rice is tender add the parsley. Gently stir in the dolce latte cheese.

Garnish with the rocket leaves. Serve immediately.