Beet that: Mark Hix sings the praises of beetroot

view gallery VIEW GALLERY

It's healthy, versatile and delicious – and finally gaining the popularity it deserves

Beetroot is a remarkable, healthy and delicious vegetable that is fast becoming ubiquitous at the nation's most fashionable dinner tables – the days when it was simply pickled and served from a jar with salad cream have long since disappeared.

And it's not just about red beetroots either; if you frequent farmers' markets you will have noticed lots of different coloured and shaped varieties which can be turned into really interesting-looking dishes. I've often enjoyed seeing the puzzled looks on my guests' faces whenI serve them white and yellow beets at a dinner party.

One thing to bear in mind with beetroot is that they do take quite a long time to cook – a good hour or more to boil, and far longer if you decide to wrap them in foil and bake them in the oven.

Yellow or candy beetroot crisps

Serves 4-6

I find that yellow, white and candy beets make much better beetroot crisps than the red ones – I'm not quite sure why, but I think it's because the red ones contain more water.

250-300g yellow, white or candy beets, peeled
Vegetable or corn oil for frying
Salt

Heat about 8cm of vegetable or corn oil to 180C in a deep-fat fryer or heavy-based saucepan. Using a mandolin or vegetable peeler, slice the beetroots as thinly as possible. Fry the slices in the hot fat a few at a time, stirring to ensure that they don't stick together. They will take a while to colour (do not over-colour them) and may appear soft while they are still in the fat. Once they have been drained they will dry out and crisp up. Sprinkle with salt and leave them to dry somewhere warm.

Sweet beetroot tart

Serves 4

This may sound like a bit of a wacky idea, but it is not only delicious, but gloriously pretty as well.

250-300g puff pastry, rolled to about 2mm thick and left to rest for at least an hour
6 or so medium-sized red beetroots, cooked, peeled and thinly sliced
30g butter, melted
Icing sugar
Crème fraîche, to serve

Preheat the oven to 200C /gas mark 6. Cut the puff pastry into four 12cm discs and prick all over with a fork. Fold the trimmings over, wrap in clingfilm and keep for another recipe.

Put the discs on to a baking tray lined with siliconised or greaseproof paper, or re-useable Teflon sheets like Bake-O-Glide. Lay the beetroot slices around the pastry discs, overlapping them and tucking the last slice under the first to form an even pattern.

Brush the beetroot with butter and dust generously with the sugar. Bake for about 30 minutes, or until the beetroot begins to caramelise, scattering more sugar and brushing more butter on halfway through cooking.

Serve with the crème fraîche spooned in the centre of the tarts.

Whipped beets with goat's curd and toasted walnuts

Serves 4-6

This is a slight variation on a Mediterranean houmous or baba ganoush. It makes a great dinner-party starter or component in a sharing mezze or buffet.

500g raw medium-sized red beetroots
4tbsp olive or rapeseed oil plus a little extra for drizzling
Balsamic vinegar to taste
Salt and pepper

To serve

80g goat's curd
16-20 good-quality walnuts, lightly toasted
A few sprigs of coriander
Flatbread, to serve

Preheat the oven to 175C/gas mark 4.

Put the beetroots in a roasting tray, cover with tin foil and bake in the oven for about 1 hours or until tender when the point of a knife is inserted into the beetroot. Remove the foil and leave to cool. Once they are cool enough to handle, gently rub the skins off – it is best to use rubber gloves for this if you wish to avoid staining your hands. Roughly chop the beetroots and blend with the vinegar and the rapeseed oil in a food processor or liquidiser until smooth. Season to taste, then spoon on to serving plates and spread with the back of a spoon. Spoon three blobs of goat's curd on top and scatter the walnuts over. Drizzle with a little more oil, and finish it off with a scattering of coriander leaves.

Serve with warm flatbread.

Beetroot and hare (or pigeon) salad

Serves 4

This makes good use of the tender fillets from the saddle of the hare (you can keep the rest, which can be used for braising or slow cooking). If you can't get hold of hare, you could use pigeon or rabbit instead.

2 fillets from the saddle of a hare
A little vegetable or corn oil for frying
2 medium-sized yellow or candy beets, cooked and peeled
2 medium red beets, cooked and peeled
A couple of handfuls of tasty small salad leaves, washed and dried
Salt and freshly ground black pepper

For the dressing

2tbsp good-quality red wine vinegar, such as cabernet sauvignon
6-7tbsp olive or rapeseed oil
1tsp Dijon or Tewksbury mustard

Heat a heavy frying pan, season the hare fillets and cook on a medium heat for 2-3 minutes on each side, keeping them medium rare. Leave to rest on a plate for a couple of minutes. Whisk all of the ingredients together for the dressing and season. Cut the beetroots into wedges and arrange on serving plates with the leaves. Cut the hare into thin slices and arrange in among the leaves, then season and spoon the dressing over.

Life and Style
ebookNow available in paperback
ebooks
ebookPart of The Independent’s new eBook series The Great Composers
  • Get to the point
Latest stories from i100
Have you tried new the Independent Digital Edition apps?
Independent Dating
and  

By clicking 'Search' you
are agreeing to our
Terms of Use.

ES Rentals

    iJobs Job Widget
    iJobs Food & Drink

    Recruitment Genius: Bid / Tender Writing Executive

    £24000 - £27000 per annum: Recruitment Genius: With offices in Manchester, Lon...

    Guru Careers: Marketing Executives / Marketing Communications Consultants

    Competitive (DOE) + Benefits: Guru Careers: We are seeking a number of Marketi...

    Recruitment Genius: Marketing Executive

    £20000 - £27000 per annum: Recruitment Genius: This well established business ...

    Ashdown Group: Management Accountant - Manchester

    £25000 per annum + Benefits: Ashdown Group: Management Accountant - Manchester...

    Day In a Page

    Where the spooks get their coffee fix: The busiest Starbucks in the US is also the most secretive

    The secret CIA Starbucks

    The coffee shop is deep inside the agency's forested Virginia compound
    Revealed: How the Establishment closed ranks over fallout from Loch Ness Monster 'sighting'

    How the Establishment closed ranks over fallout from Nessie 'sighting'

    The Natural History Museum's chief scientist was dismissed for declaring he had found the monster
    One million Britons using food banks, according to Trussell Trust

    One million Britons using food banks

    Huge surge in number of families dependent on emergency food aid
    Excavation at Italian cafe to fix rising damp unearths 2,500 years of history in 3,000 amazing objects

    2,500 years of history in 3,000 amazing objects

    Excavation at Italian cafe to fix rising damp unearths trove
    The Hubble Space Telescope's amazing journey, 25 years on

    The Hubble Space Telescope's amazing journey 25 years on

    The space telescope was seen as a costly flop on its first release
    Did Conservative peer Lord Ashcroft quit the House of Lords to become a non-dom?

    Did Lord Ashcroft quit the House of Lords to become a non-dom?

    A document seen by The Independent shows that a week after he resigned from the Lords he sold 350,000 shares in an American company - netting him $11.2m
    Apple's ethnic emojis are being used to make racist comments on social media

    Ethnic emojis used in racist comments

    They were intended to promote harmony, but have achieved the opposite
    Sir Kenneth Branagh interview: 'My bones are in the theatre'

    Sir Kenneth Branagh: 'My bones are in the theatre'

    The actor-turned-director’s new company will stage five plays from October – including works by Shakespeare and John Osborne
    The sloth is now the face (and furry body) of three big advertising campaigns

    The sloth is the face of three ad campaigns

    Priya Elan discovers why slow and sleepy wins the race for brands in need of a new image
    How to run a restaurant: As two newbies discovered, there's more to it than good food

    How to run a restaurant

    As two newbies discovered, there's more to it than good food
    Record Store Day: Remembering an era when buying and selling discs were labours of love

    Record Store Day: The vinyl countdown

    For Lois Pryce, working in a record shop was a dream job - until the bean counters ruined it
    Usher, Mary J Blige and Will.i.am to give free concert as part of the Global Poverty Project

    Mary J Blige and Will.i.am to give free concert

    The concert in Washington is part of the Global Citizen project, which aims to encourage young people to donate to charity
    10 best tote bags

    Accessorise with a stylish shopper this spring: 10 best tote bags

    We find carriers with room for all your essentials (and a bit more)
    Paul Scholes column: I hear Manchester City are closing on Pep Guardiola for next summer – but I'd also love to see Jürgen Klopp managing in England

    Paul Scholes column

    I hear Manchester City are closing on Pep Guardiola for next summer – but I'd also love to see Jürgen Klopp managing in England
    Jessica Ennis-Hill: 'I just want to give it my best shot'

    Jessica Ennis-Hill: 'I just want to give it my best shot'

    The heptathlete has gone from the toast of the nation to being a sleep-deprived mum - but she’s ready to compete again. She just doesn't know how well she'll do...