Winter favourite…Beautiful beets
Beetroot, botanically-known as Beta vulgaris, is one of my favourite winter vegetables.
I love it’s bold, ruby red colour which can jazz up any dish. Betacyanin, the pigment that gives beetroot its colour, is a potent antioxidant. Antioxidants are our first line of defence against lifestyle diseases such as heart disease, diabetes and cancer.
Beetroot is a rich source of folate and manganese and a good source of fibre, potassium, magnesium and vitamin C. It contains no fat and is low in calories.
An all rounder vegetable if you ask me!
Now for those living with me in the Northern hemisphere, you could just as easily use a summer vegetable to replace the beetroot such as tomatoes.
I would omit the caraway seeds and use plenty of chilli for a tomato chilli jam! Perfect to serve with cold meats or on homemade burger.
- 1 large beetroot, grated
- 1 large red onion, sliced
- 2 Tbsp pure maple syrup
- ½ cup apple cider vinegar
- 1 medium chilli, chopped
- 1 tsp caraway seeds leaf
- 1 bay leaf
- Pinch sea salt and black pepper
- Place all ingredients in a saucepan. Cook on a low heat until a glossy, jammy consistency is formed. Add a little water if needed.
- Cool and store in a refrigerator
Delicious served with freshly baked sourdough baguette or herb damper. Add some cheese and gherkins to the platter for a ploughman’s style lunch.
Spread onto crostini (toasted, sliced baguette slices). Add a slice of smoked salmon or trout and a sprinkling of chives.
Classic with a twist:
An aussie burger is not complete without beetroot. Swap tinned beetroot with a spread of beetroot jam.
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