Beetroot is a great vegetable. it has a long season from July to January and is in it’s peak now. So why not enjoy a seasonal treat.
Beetroot is a super food, it is part of the chenopod family these include beets, chard, spinach and quinoa. Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. You can use all parts of a beetroot. The tops can be cooked in the same way as spinach, or when young eaten such as chard in a salad, and of course the root is plump and versatile.
You can get the red/purple beetroot we all know, but varieties also include golden, candy stripe and white…. so many to experiment with.
Here is my Beetroot Risotto. A great way to use beetroot to create a satisfying, deeply flavoured and textured meal. It is slimming world, delicious and really easy!
serves 2 nice big portions
x 150g risotto rice- arborio or carnaroli work best
x 4-600ml stock , just use a veg stock cube, and a tsp of marmite dissolved in hot water
x 1 large onion or leek diced
x 1 large garlic clove
x a good pinch of mixed herbs, I used thyme and sage
x 2 large beetroots, washed and peeled
x seasoning to taste
x 1/2 tablespoons of quark (optional)
x 30g parmesan (non slimming world)
Peel, rough cut 3/4 of beetroot leaving a bit for finely dicing. Place of a baking tray and spray with oil (slimming world use fry light) and season with salt and pepper and herbs. Cook at 180 degrees in the oven for 20 minutes while you cook the risotto.
In a pan,on a medium heat, heat oil ( slimming world fry light) and add onion and/or leek, sweat down with a little water.
Add the 1/4 diced beetroot saved from the rest that was roasted.
Add garlic, add rice, add a little stock a few ladles at a time.
Keep adding the stock until the rice has absorbed most/add of the 4-600mls.
When the stock has been absorbed, you should have a rice that is soft, but not disintegrating and a creamy, slightly claggy mixture…. at this stage add quark for slimming world or parmesan for non.
The technical explanation for when risotto is ready is as follows…..
Take a grain or two of rice out of the risotto and press against a cutting board with your thumb to smash the grains. If the rice is not done, you’ll notice a small hard white piece that remains (the uncooked part of the rice grain). If the grain smashes completely and no hard white piece is left, the risotto is done.
This should co inside nicely with the cooking of the beetroot in the oven. Add most of the roasted beetroot to the mix, but save some for adding as a topping.
Check seasoning and serve.
This would be great served as a starter for 4 or as a large portion for 2, you could add another quenelle ( neat blob) of quark to the top for slimming world, or extra parmesan for non.
Enjoy! This same method works great if you wanted to add chicken to make it non vegetarian too….
syn free/ slimming world /slimming world inspiration