In the same vein as it's wankier veg-mate kale, it seems that beetroot is the food trend that just won't wither. Apparently, the purple veggie that once would have been left to fester at the back of your nan's fridge (and she'll eat anything) has seen a 20 per cent rise in sales over the past four years. In the interest of brutal honesty, we're going to admit right now that we've only dipped a toe in the beetroot madness, despite our flatmate swearing by those super-juice shakes that she bought that stupidly expensive blender for, and even though our mum has been harping on about beetroot and choccy for ages thanks to you, Jamie Oliver.
As the old saying goes, if you can't beet (sorrynotsorry) them, join them. So here's some ways to enjoy beetroot no matter what sort of mood you're in.
For when you can’t even be bothered to try
Keen to show you know what’s up in foodie land but can’t be bothered to try really hard on something that you’re not toally convinced you like? Next time you’re doing a meze/tapas-type thing (and, let’s face it, with your erratic cooking style aren’t all your meals lots of little bits?), go for these honey roast beetroots from BBC Good Food. Minimum effort what a pleasing aesthetic addition to the table they’ll make.
Ingredients
670g large cooked beetroot, unvinegared
2 tsp fresh thyme
2 tsp balsamic vinegar
2 tbsp olive oil
2 tbsp clear honey
Method
Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.
For when you really just want junk food
This whole superfood thing really isn't doing it for you. You've had a tough week so far and, if you're perfectly honest, you'd just like something that tastes delicious no matter how bad it is for you. Thanks, mid-week hangover. This spicy chicken and beetroot burger from Tesco Recipes is no nonsense, cheap and it'll fill that gnawing hole of wanting that last night's fifth glass of pinot noir.
Ingredients
150g chicken, minced
50g breadcrumbs
1 egg
1tsp paprika
1tsp salt
½ chili finely chopped
black pepper to taste
25g flour
1 large egg, beaten
50g breadcrumbs
½tsp salt
1 hamburger bun
50g cooked beetroot, thinly sliced
Method
First remove any fat and tendoms from the chicken breasts and cut into 2-inch cubes. Put the cubes in a food processor and pulse until you have a coarse consistency.
Mix the chicken mince with the breadcrumbs, egg, paprika, salt, chillies and black pepper. Mould into a burger with your hands and place on a plate and place in the fridge for 30 minutes.
Coat the burgers first in the seasoned flour, then into the beaten egg and coat in the bread crumbs. Add a pinch of salt. Fry in very hot oil for 1-2 minutes a side until the breadcrumbs are crisp and golden. Place in a roasting tray and place in a 180°C oven for 15-20 minutes until the burgers are cooked all the way through. Serve in a burger bun with the sliced beetroot.
For when you fancy being a beetroot wanker
It's probably a Saturday, you've got all day to prepare and your mates are coming over later. Your best friend really outdid herself with that Ottelenghi dish last week (knobhead), so this week you're keen to out-foodie her. Enter this poncy beetroot, wild rice and herb salad with cumin spiced grilled chicken from Love Beetroot. Good luck _beet_ing ( again, sorrynotsorry) this one sister.
Ingredients
For the chicken:
4 chicken breasts
2 tbsp olive oil
2 tsp cumin seeds, roundly ground
2 garlic cloves, crushed
Salt and freshly-ground black pepper
For the salad:
400g wild rice, or white & wild rice mixed
500g cooked beetroot, chopped into chunks
1 bunch spring onions, finely sliced
1 small bunch each of mint, coriander and dill (reserve some for garnishing), all roughly chopped
For the dressing:
Juice & zest of 1 orange
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper
To serve:
4 tsp Greek yogurt
A few dill fronds
Method
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Marinate the chicken by mixing together the olive oil, cumin, crushed garlic, and salt and pepper and rub all over the chicken breasts. Set aside while you make the salad. The chicken can be marinated up to 24 hours ahead of time.
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For the salad, cook the wild rice according to the packet instructions – it should take between 30-40 minutes. Drain and rinse under cold running water. Drain really well and tip into a large bowl.
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Stir the spring onions, herbs and beetroot though the rice.
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Mix together the dressing ingredients and taste to check the seasoning. It may need a little more vinegar if the orange juice is particularly sweet. Stir the dressing through the salad. Set aside while you cook the chicken.
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Heat the oven to 200°C/gas 6. Heat a griddle pan until it's really hot and sear the chicken on both sides. Transfer to a baking sheet and finish cooking the chicken in the oven – depending on the thickness of the chicken it should take 10-15 minutes. You can also cook the chicken on a barbeque.
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When the chicken is cooked, cut each breast into thick slices.
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To serve, pile the rice salad onto plates or a large serving platter and arrange the chicken on top. Spoon the yogurt on top and garnish with a scattering of the reserved dill fronds. Serve immediately.
For when you just want to get drunk
It's Friday, you've had a tough week and all you really want is a drink. Veggie cocktails have been a big thing since last winter. Here's an apple and beetroot bellini from Channel 4 to make at home.
Ingredients
50ml beetroot and apple juice
10ml white sugar syrup
125ml prosecco
For the sugar syrup:
400g granulated white sugar
240ml water
Method
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For the sugar syrup, bring the water to the boil in a saucepan and remove from the heat. Gradually add the sugar, while constantly stirring to ensure that it completely dissolves. If the sugar does not completely dissolve, put the saucepan back on the hob on a low heat. Stir to dissolve sugar. Ensure that it never boils and never leave on the heat as it will change the flavour and thickness of the syrup.
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Pour the juice, 10ml of the sugar syrup and the prosecco into the smaller half of a cocktail shaker. Add ice to the larger half of the shaker. Invert a hawthorn strainer over the ice, so the spring is exposed to the air. Pass the purée and prosecco through the strainer onto the ice and then back across. Pass back and forth like this for 6-8 passes to achieve desired dilution and chilling. Strain into a chilled coupe glass.
For when you want to eat sweet stuff
CHOOOOOCCOLATTTTTTTE. Thanks Sorted boys.
Follow Jess on Twitter @jess_commons
This article originally appeared on The Debrief.