Saturday, August 11, 2007

Weekend Herb Blogging #95

Melissa from Cooking Diva is our host for this edition of Weekend Herb Blogging and this week I'll be using beetroot

Beetroot or Beet

Or Beets as it is known in parts of the world. You may have seen that I have already made use of the stems and leaves in this pasta dish so I'll be making use of just the beet itself.

Beetroots are high in Vitamin A and C and contain Calcium, Folic acid, Magnesium, Manganese, Iron and Potassium - they are also rich in the antioxidant Betacyanin.

The recipe I'll be making comes from Iain Hewitson's book on the Tolarno Bistro and it's a rather old-fashioned Beetroot Chutney.

beetroot chutney ©

Beetroot Chutney

500 grams beetroot (beets)
250 grams red onions, roughly diced
1 cup vinegar
1 cup sugar
½ teaspoon coriander seeds
½ tablespoon mustard seeds
½ teaspoon allspice berries, crushed
½ tablespoon sea salt
freshly ground pepper

To cook the beetroot, wash them well and then boil them until they are tender. Under running water and while they are still hot, you can peel away the skin with your fingers. Roughly chop the beetroot into small pieces.

Place the beetroot pieces, onions, vinegar, sugar, salt, mustard seeds, coriander seeds, crushed allspice and ground pepper and cook over a gentle heat for 30-40 minutes until the mixture has thickened.

Let this cool before using. This will keep in the fridge for a month if stored in an air-tight container.

beetroot chutney ©

The end product is a perfect mix of sweet, savoury and spicy and an ideal companion to roast meats.

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  1. Great post and photos! the bright colors and consistency of the chutney...

    Thank you for joining WHB#95.


  2. Hi Haalo, I hope that you are having a good weekend. I love chutneys and this looks like a great one for me to try since I love beetroot too. I think I will make some as a gift to a friend who also loves beetroot.

    The pasta in your last post that you made with the stems also looks great. The photo with the tender parmesan curls looked so alive, as though I can almost snatch that dish off the screen. Your photos are great!

  3. I'm on the mission to cook as many different beetroot dishes as possible, so I'm definitely bookmarking this one. Thanks!

  4. That does sound like it would be delicious with roast meets! What a great idea Haalo.

  5. Great Pics! I love beets am excited to bookmark this one...yum! Thanks!

  6. Hi Nora - I've had a very cheesy weekend and hope you've had a wonderful one too. I think the curls looked alive as the pasta was still steaming causing them to wiggle, it was a race to take the pic before they started to melt! Do let me know what you thought of the chutney!

    Thanks Pille - I hope you like it!

    Thanks Truffle - I think the chunky texture goes well with meat.

    Thanks Chris - have fun making the chutney!

  7. Good morning Haalo. I have heard so much about chutneys but had never had the chance to try or to cook one myself. Being a big beetroot lover I think this is going to be my first chutney experience.
    Have a great week my dear Haalo.

  8. One question Haalo - If I can't find whole all-spice berries, can I use ground all-spice? If so, how much should I use. Thanks!

  9. Hope you are having a wonderful day Rose and do let me know if you make this chutney, I hope you enjoy it.

    Hi Nora - I would use a little under a quarter of a teaspoon of ground allspice if you can't find the berries.

  10. I'm happy to see that Melissa is doing better and has finally posted the recap for this WHB. Thanks for being so patient.

  11. If this is stored in a sealed jar, it will keep for about 12 months won't it?

  12. Hi Jo - it will keep if you follow proper sterilisation and bottling procedures.


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