Post #33

beetroot. an ingredient i only really started using recently. my past experience of tasting beetroot has been limited to the pickled canned beetroot that you find in burgers. and i used to have this horrible misconception about beetroot, even before i ever tasted it, and that is its shocking red wine juice would stain your skin forever... as i still have this vivid memory of my year 7 teacher showing up to class with bloody red stains on her fingers. and that was the first time i heard of beetroot.

actually, these earthy looking veg arent exactly unfriendly to work with. yes they do stain your fingers, but the stain normally comes off after a few scrub or a night of dishwashing (which makes me wonder how my year 7 teacher got her stains for so long... must have been LOTS of beetroots that she had to work with the night before...) they last v long in the fridge and apparently are rich in the nutrient betaine, which is important for cardiovascular health (in layman terms, its good for your heart and blood vessels).


-Pan fried lamb cutlets with beetroot, spinach + ricotta in a beetroot + balsamic glaze-

colours a bit shocking, but it was tasty, served with a sprinkle of mixed nuts to give it some crunch :)



if you've been following my posts, a bunch of beetroot (with 4 medium sized roots) was enough to make the veg risoni soup, the beetroot risotto and this lamb cutlets dish.