Relocution

Serves 4

Ingredients:

• 1 bunch beetroot, scrubbed or peeled
• 2 cloves garlic, crushed
• 1/2 x 10g pack fresh oregano, roughly chopped
• 50ml balsamic vinegar
• 50ml extra virgin olive oil
• juice of 1 large orange
• 2 tbsp redcurrant jelly with port

additionally for serving

• cubed Capricorn Goat’s Cheese
• bag of watercress, rocket and spinach salad

Instructions

1. Preheat the oven to 200°C, gas mark 6. Trim the roots and the leafy tops, leaving a flat base to stand the beetroot during cooking.
2. Lay a large piece of foil on the work surface with a similar-sized piece of non-stick baking parchment on top. Stand the beetroot in the centre.
3. Place all the other ingredients in a small pan and warm together until the redcurrant jelly melts. Season with salt and freshly ground black pepper and leave to cool slightly.
4. Gather up the sides of the foil and parchment and scrunch togeter to form a bag. Pour the cooled liquid in at the top and twist firmly to seal.
5. Bake in the oven for 1 1/2 hours until just tender when pierced with the tip of a sharp knife. Cut into quarters and place on a serving plate on a bed of salad. Arrange the cheese cubes on the top. Pour the cooking juices over and serve with crusty bread.

From waitrose.com.

Serves 4

Ingredients:

• 1 can of smoked anchovies (drained)
• 250g fresh beetroot

for dressing:

• 2 shallots, finely chopped
• 1 tbsp chopped chives
• 1/2 tbsp white wine vinegar
• 3 tbsp olive oil

Instructions:

1. If you opted for fresh beetroot, boil the beetroot (in its skin) in lightly salted water until just tender (approx. 1 hour for medium sized). Peel it while warm. For a quicker option use a pack of beetroot cooked without vinegar.
2. Cut into 5mm slices and lay them on a serving dish. Arrange the anchovies on the top.
3. To make the dressing, mix together the ingredients, along with some seasoning, and spoon it over the beetroot.

This dish makes a colourful presentation: the bright pink-red beetroot risotto is served on a bed of wilted leafy greens, its sweet beetroot flavour balanced by the bitter taste of the greens and goat cheese. Apologies for US measurements: conversion coming soon.

Serves 4

Ingredients:

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1 medium-size beetroot, peeled, top discarded, and grated
• (to yield about 1 cup)
• 6 cups broth of your choice, heated
• 1/2 cup freshly grated Italian parmesan cheese
• Salt
• Freshly ground black pepper
• 2 bunches watercress, thickest stems discarded,
• rinsed and spun dry
• 4 ounces unflavoured goat cheese, crumbled

Instructions:

1. Heat the butter and 1 tablespoon of the oil in a larg pot over medium-high heat. Add the onion and cook, stirring, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the fat and onion mixture, and cook about 1 minute longer.
2. Add the wine and cook, stirring, until it is mostly absorbed by rice. Add the beetroot; begin to add the broth, 1/2 cup at a time, stirring after each addition. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Reserve 1/4 cup to add at the end.
3. When the rice is tender but firm, in about 20 minutes, turn off the heat. Add the remaining 1/4 cup broth and the parmesan and stir well until the cheese is combined with the rice. Season with salt and pepper to taste.
4. Heat the remaining tablespoon of oil in a medium-size skillet over medium-high heat. Add the watercress and cook, stirring, until wilted, 1 to 2 minutes. Arrange the watercress on preheated individual serving plates, spoon some of the risotto over the watercress, and top with the goat cheese. Serve immediately.

Easy and fresh. Serves 2 as side salad.

Ingredients

1x250g pack of pure coocked beetroot
1 clove of garlic
2tbl spoons of mayo

Preparatoin

Grate beetroot on a large grater. Add crushed garlic and mayo. Mix together.

Serve in a separate dish or on side of plate.