I mentioned in my first MoFo post that I was hoping to use some of the official blogging prompts on my blog, partly because they really help with producing daily original content (blogging every day is tough!) and partly because there were some really lovely ideas. This particular post is following the A Food/Ingredient you didn’t used to like but now do, how did the transition happen? idea.For years and years and years I felt nothing but contempt for beetroot. It tasted like dirt, stained everything and made the entire flat stink every time you opened the fridge. Gross. They also came in shrunken, vacuum-packed plastic foil, which left dents in the actual beet and I found the whole concept rather disgusting. So for many years, until this spring, in fact, I was convinced beetroot was the devil’s minion.
…Sorry, I got distracted. There was a man outside walking what appears to be a Dachshund-Beagle mix, and it looked funny. Super-long dog. Anyway…
Then, earlier this year, my life changed drastically. We started ordering a weekly Veg Box. I’ve written quite a lot about this box so far, so I won’t let it take over this post as well, but my point is this: the fresh, organic beetroot we were given came straight from the earth, unpeeled, uncooked and unprocessed. To me, that immediately made all the difference. No stinky shrinky sensation, just pure earthy goodness. I prepared the vegetable in every way I could find described in my cookbooks and found that I really loved it. But my absolute favourite way to eat it is in Beetroot Risotto, which I will share here.
2 Cloves Garlic
4 Medium Beets, Peeled & Chopped into 1cm cubes
1 Tablespoon Olive Oil
150g Risotto Rice
1 Pre-Cooked Seitan Cutlet/Loaf (Optional)
In a non-stick pan, fry the onion and garlic in the olive oil until the onion appears see-through (I really need to find out the correct cooking term for this). Add the peeled & chopped beetroot, add a few tablespoons of the stock, cover your pan and let the whole thing simmer for 15-20 minutes, depending on how tender you would like your beets to be.
Add the risotto rice and stir thoroughly, then add one ladle of stock. Let the risotto simmer, stirring frequently, until all the stock has been absorbed and repeat the process until you have used up all the liquid. If you’re using seitan, chop it into approximately 1-cm cubes and add to the risotto at this stage. Cook for another 5 minutes, or until all ingredients are hot throughout, and serve immediately.
I’m not bothered about eating leftover risotto the next day, but Husband-To-Be says that’s disgusting, so it’s up to you whether you keep the leftovers for the next day.
If you really hate beetroot the way I did, I urge you to give it another try, perhaps prepared in a different way to what you are used to.
What are your thoughts on beetroot? Do you have a vegetable you just really can’t stand?