While I was at the allotment on Sunday clearing away some of the debris left by the previous tenant I happened to notice that there was row of beetroot. I was quite surprised to see this neat row of leafy vegetables with their red, bulbous tubors crowning above the earth because, aside from a few small turnips and the remnants of some sprouts there was nothing growing on the allotment, nothing at all.
I really love beetroot. People (by people I mean serious foodies) will turn their nose up at the beetroot we get in the supermarket – pickled within an inch of their lives and traditionally served by your grandma at Sunday tea – but I like them. Call me a heathen but I do. But, what I like even more is fresh roast beetroot cooked with garlic, oil and a dash of balsamic vinegar and served with roast meat and potatoes.
- Fresh beetroot, cleaned and scrubbed
- 4 garlic cloves
- A pinch of sea salt
- 3 table spoons of rape seed oil
- 1 table-spoon of balsamic vinegar
- A wine glass of water
Cover loosely with foil and roast in the oven at 200°c for about an hour or until the beetroot are tender. Allow to cool slightly before rubbing of the skins – they will come off quite easily. Serve as you like.
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Its snowing again here in Barnsley so we are settled in for an afternoon of painting and crafts, with a mug of hot coffee and a slice of fruit cake while listening to: Ben Howard – Every Kingdom.
