Beet the blues
January 30th, 2016
When next you plan to have your oven on to roast, take a couple of bunches of organic beets and wash off the worst of the dirt. Oil and season them and cover loosely with foil. Shove the tin in the oven for at least an hour and a half and allow them to cool. Peel off the skin and have a think what to do with them.
Although I love to partner roast beetroot with red onions and bake them under puff pastry, Tarte Tatin style, this time I wanted to use up some cauliflower and make a soup.
I have a Middle Easter recipe for using sumac, tahini and yogurt with beetroot so I have applied the same gist here.
I had roasted some red onions alongside the beets so was really more than half way there. I put the beets and onions in a pan with a little oil, a teaspoon of sumac, a teaspoon of fennel seeds and a teaspoon of cumin.
I broke up my cauliflower and stirred it in and let the flavours come together for a couple of minutes.
I tasted it and thought it would love a swirl of honey and buttermilk. Then I got carried away and crushed some hazelnuts and grated on a little lemon for the garnish. Tarragon too.
Delicious and woody and of course the colour is pretty uplifting.