Creamed Beetroot Recipes

CREAMY BEETROOT RISOTTO

Steps:

• Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroots (use kitchen gloves if you don't want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
• Meanwhile, heat the remaining olive oil with the butter in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
• Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and the dill and extra Parmesan scattered on top.

CREAMED BEETROOT

Steps:

• Melt butter in a pan, add the onion and fry gently for 5 minutes with out browning.
• Add the flour and cook a further 2 minutes, stirring all the time. Remove from the heat and gradually add the milk, beating vigorously after each addition.
• Return to the heat and bring to the boil stirring constantly.
• Lower the heat and simmer 2 minutes stirring occasionally, then stir in the cream, herbs, and salt and pepper to taste. Fold in beetroot and apple and simmer a further 5 minutes, stirring occasionally.
• Remove from heat and leave to cool, stirring occasionally to prevent skin forming.

ROASTED BEETS WITH HORSERADISH CREAM

Steps:

• Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
• In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

CREAMY BEET SALAD

Steps:

• Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
• Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
• In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

CREAMY BEET GREENS

Steps:

• Heat a skillet over medium heat. Add water and beet greens; cook until greens have wilted, 3 to 5 minutes. Season with salt and pepper and cook until most of the liquid has evaporated. Add garlic and cream and simmer until cream has thickened, about 5 more minutes.

UNCLE BILL'S CREAMED YOUNG BEETS AND TOPS

Steps:

• Snip off the thin portion of the young beet root and discard.
• Wash the small beet with the beet tops well in cold water.
• Place the beet tops in a large cooking pot.
• Cover with cold water and bring to boil.
• Cover and cook for about 4 - 5 minutes or until the greens just start to wilt.
• Immediately remove the beets into a large frying pan using a slotted spoon.
• Add butter and fry on medium-high heat for about 4 minutes, stirring often.
• Now add the whipping cream, salt and pepper.
• Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes.
• Serve along with your dinner meal.
• You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard.
• If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes.
• Cook the cubed beets in water for about 4 minutes before adding the beet greens.
• Then continue to cook for another 4 minutes.
• Proceed in the same method as for the young beets.
• This method also works well for Swiss Chard.