10.10.12

beetroot ♥

I grew up on raw beetroots. My mom loved them and I lost count of the number of times i was awakened by the earthy-sweet taste of freshly made carrot-beetroot juice that i drank in bed with my eyes still closed. These fond memories might be one of the reasons i love beetroots so much.
But i understand that beetroots can be daunting. Even with their lovely passion-like color, their earthy flavour doesn't exactly inspire love at first sight. Plus, they stain everything, making a 3 year old with finger paint on their hands look like an immaculate little angel next to them.
So the purpose of this post is to convince my beet-skeptical readers to give beetroots a chance. Buy some pretty beets and try these two fabulous recipes! And then let me know.





They both use roasted beetroot, which you can easily make by wrapping a (whole, washed, seasoned with olive oil and salt) beetroot in a piece of tin foil and baking it in a 200ºC oven for aprox. 50 minutes (or until tender). Don't peel them before roasting. After they cool down, the peel will come out almost by itself.
Also, I beg you not to buy those horrible precooked ones. If you don't have a lot of time, you can roast it in advance and keep in the fridge until you need it.
So, here it goes. Enjoy!

Roasted beetroot salad with arugula, softened onions and pine nuts

Ingredients (for 2):
1 roasted beetroot, cut in 8 equal pieces
50g arugula leaves (or enough to cover the base of a big plate)
3 tbsp toasted pine nuts
1 medium onion (red look prettier and are usually sweeter but use whatever you got)
fresh thyme leaves
honey, olive oil, salt, pepper (to taste)
2 pieces rye bread (or other dark country bread)
soft sheep cheese, like queijo de azeitão

Directions:
Peel your onion and cut in 8 equal pieces. Place a small skillet on the stove, add a bit of ghee (or butter/olive oil) so that the bottom is covered in fat. When the ghee melts, add the onion, a pinch of salt and stir to combine. Let cook on a medium fire, stirring occasionally until the onions are soft and have gained a bit of color. By now they should taste sweet. Turn off the oven and reserve onions.
Meanwhile make your dressing. Put some olive oil, a drizzle of honey, salt and pepper in a small bowl and whisk to combine. Taste and adjust quantities.
Use the onion skillet to toast the pine nuts (low heat, stirring constantly). Be careful as they burn pretty easily.
Place the arugula leaves on a dish and scatter around the beetroot, onion and pine nuts. Season with the dressing and add some extra thyme leaves.
Toast the pieces of bread and spread the cheese on top.
Eat the salad alongside the bread.

Spaghetti with roasted beetroot sauce
inspired by here, via here.

Ingredients (for 2):
200g whole wheat spaghetti
1 roasted beetroot
5 walnuts
2 tbsp lemon juice (or more, to taste)
fresh thyme leaves
2 heaped tablespoons of requeijão (or good quality ricotta)
1 big garlic clove or 2 small ones
olive oil, salt, pepper (to taste)

Directions:
Boil a big pot of salted water and cook the spaghetti according to packet instructions.
While the pasta is cooking, pulse the beetroot, walnuts, garlic, thyme leaves, olive oil, lemon juice and salt in a food processor.
Drain the pasta, reserve a bit of water and return to the pot.
Toss with the beetroot mixture and add a little water from the pasta for more creaminess, if needed.
Serve with a dollop of requeijão, a drizzle of olive oil and some extra thyme leaves.

10 comments:

Regina said...

Atraves do blog cerejas e algodão cheguei ao seu antigo blog onde encontrei uma receita maravilhosamente bem exolicada sobre arroz doce, que há anos tento fazer como o da minha mãe e não consigo. Agora vou tentar e agradeço por sua gentileza em descrevê-la tão bem.

De lá vim para cá, no seu blog novo, e vejo que resolveu postar em ingles, fiquei um pouco triste pq meu ingles não é tão bom e, especialmente, para ler receitas culinárias onde muitas coisas tem nomes específicos em outras linguas. Fico olhando suas receitas e como se diz aqui no Brasil a "boca enche d`água"!eh

Vou continuar vindo, que seja para apreciar.
Abraços

Colectivo de Melhoramentos said...

Uau, ainda bem que encontrei esta receita :) Obrigada! :D

Carolina.Lx said...

Regina:
Que bom ter gostado da receita de arroz doce! :)
Quanto ao inglês, tente usar o translator ou, se tiver alguma dúvida específica, pergunte. Eu tentarei sempre responder!

Colectivo de Melhoramentos: É boa, é! :)

QPT said...

wow superb presentation!!!very good intro about beet root

Miss Vite said...

...vou fazer o esparguete cor-de-rosa para o jantar! ;)

Carolina.Lx said...

Miss Vite: Então? que tal ficou? :)

Miss Vite said...

DELICIOSO!! Ando completamente viciada! Tanto que vou ter de levar para o Passe Vite! ;)

Ana Cooks said...

a-d-o-r-o!!!!

mi said...

I want more posts, PLEASE!!!

Carolina.Lx said...

Talvez te faça a vontade brevemente! ;)
beijinhos grandes!