Beetroot is one of those unsung heroes of the veg world. Trouble is, many of us have either had a bad experience with it or are so used to it coming in a jar that we think that’s as far as it goes and are so far removed from where the stuff in the jar came from or even how it looked before it was sliced, pickled and jarred.
I was one of those people a couple of years ago. Until Mat’s mum won a box of ‘unusual’ veg in a raffle and gave me the items that she couldn’t or wouldn’t use. I was in my element, as a veg lover, as a vegetarian and as a keen cook; romanesco cauliflower was particularly exciting, something I’d never seen before. But the beetroot posed the biggest challenge – I just didn’t know what to do with it. So, I researched online and found a wonderful risotto recipe. It was fantastic, rich, flavoursome and, of course, bright pink. I was transformed. Since then, my beetroot recipe repertoire has only grown. As a weekly veg box receiver, I’m often bogged down with fridge fulls of beetroot when in season, It’s wonderful added, grated to a coleslaw or salad, and particularly good simply roasted, still in it’s skin, in foil until tender, then peeled. My favourite is to gently cook over a medium heat in mint jelly thinned with a little water, delicious with pureed swede and roast potatoes.
This recipe is also a winner and is quick and simple. Enjoy as they are or serve, as I do, with baked beans and mushrooms for a hearty Sunday breakfast. The recipe is slightly adapted from Riverford Organic, one of my wonderful veg box suppliers.
Ingredients: Makes 4
- 200g grated raw, peeled beetroot
- 200g mashed potato
- 2 onions, diced finely
- 1 tablespoon of cider or wine vinegar
- 1 tablespoon soya yoghurt
- 4tbsp diced almond feta or other vegan cheese (optional)
- tablespoon of herbs (chives or parsley are good, optional)
- 2 tbsp plain flour and 1 tbsp oil for frying
- Take a frying pan, heat a little oil and fry the onions for just a couple of minutes. Add the beetroot to the onions in the pan, toss to coat in the oil then add the vinegar and a pinch of salt and pepper. Cook for about 10 minutes over a gentle heat, stirring occasionally.
- Mix the beetroot mix with the potato, yoghurt and any extras like herbs or cheese .
- Leave to cool slightly then shape into patties, dust with flour and fry in the pan with a little more oil until golden and crisp on each side. Serve hot.