Sunday, August 19, 2012

Purple non people eater

I have a love of, well obsession but not to intervention level with all things purple. Most of my wardrobe is purple, the sofa, pens, soap, even my bin liners. My bedspread is purple which my dad gave me as a souvenir from his trip to Cambodia, I had asked for a purple table cloth. He swears the lady told him it was a table cloth, personally the double layer and the zipper were the give away that it wasn't quite right.
The garden has also not missed out on the touch of purple, beans, cabbage, beetroot, carrots, radicchio, there better be some health benefit in that much colour, maybe just not the same one.
One a good day I like to start with a vegetable juice, which should forgive any of the sins later in the day. One word of warning when you drink beetroot juice, remember you have so that when you go to the bathroom you don't suddenly think you are dying!


Beetroot is the king of all edible purple, when I was a child (ok maybe 22) I thought beetroot came from a can, that was how it grew. Nowadays I know a lot more about the joys of beetroot, roasted, chips, grated, mashed, actually I'm not sure about mashed, but now there's a project.

Beetroot relish
This is the perfect mate for a hamburger, a better marriage has not existed. I also love it on a ham sandwich.

Ingredients
  • 4 large fresh beetroots grated (I use the food processor, save the week of purple fingers)
  • 1/3 cup of sugar
  • 1/3 cup of white vinegar, you can use which ever you like, white wine or balsamic.
  • 1/3 cup of  water
  • optional knob of butter for gloss

Method
  • Combine all in a medium saucepan and cook on medium till beetroot is soft and reduced about 30mins.
  • You can add more water if needed to get it started but the beetroot will also give off some liquid.
  • You can also vary the amount of vinegar as it can be a bit of a slap in the face, but i kinda like that.



Beyond easy beetroot dip X 2

Dip 1
  • 2 fresh beetroots grated (zest size)
  • 1 tub of natural yogurt
  • juice of 1/2 lemon
  • salt to taste
combine, couldn't be easier......or could it??

Dip 2
  • 3 small fresh beetroots (tops removed)
  • 150g ricotta
  • 1 garlic clove grated (optional)
  • juice of 1/2 lemon
  • salt to taste
  • Splash of olive oil to garnish
Put all the ingredients in the bowl of the food processor and blend till the texture you prefer, chunky or smooth. If your food processor can handle the pressure you don't even need to cut the beetroot. I'm sorry but I couldn't possibly make it simpler than that, short of coming and doing it for you.

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