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Tuesday, 26 July 2011

Beetroot Puree

I have used this idea in a few dishes, it is easy and great. This is fairly similar to the Beetroot and Feta Dip I have posted previously but sans cheese and mint and slightly more savoury. Increase or decrease the amount of ingredients according to your needs, just check for seasoning.

Beetroot, skinned and quartered
Garlic cloves with the skin on
Olive oil
Balsamic vinegar
Salt and pepper
Parsley (or other herb)
Extra virgin olive oil

Coat the beetroot and garlic cloves in oil, salt, pepper and a little balsamic. Roast in an oven on a lined tray (easier for cleaning) for about half an hour. Keep checking that the garlic doesn't burst free from its skin and begin to burn. If it starts to leak out, just remove it to a clean plate. After 30 mins remove and allow to cool for a few minutes. Squish the garlic into a blender, chop a little and add the beetroot, add some parsley, more salt and pepper, a little more balsamic and about 1 tbs each of yoghurt and extra virgin olive oil. Blend the lot, check for seasoning adding more of whatever you believe is missing. If it is too dry, add more yoghurt, balsamic or olive oil, if it lacks flavour add salt, pepper, more garlic or more or different herbs.
Serve this on little toasts, an accompaniment to meat, with cheese, bung it through pasta or, as a vegetable alternative with dinner.

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