Ode to Nigella 7 – Beetroot puree

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I adore beetroot. It has that earthy sweetness about it. And the colour. I guess it figures considering my addiction to rhubarb. This is sensational, but go easy on the garlic. I haven’t and am really regretting it. Nigella recommends using a high quality red wine vinegar or if that is not possible, a run of the mill balsamic. I did the latter and it is fantastic.

Beetroot puree

  • 500g raw beetroot
  • 2-3 cloves garlic
  • 50g walnuts
  • 1/2 tsp salt
  • 20g coriander
  • 10g flat-leaf parsley
  • 1/2 tsp ground coriander
  • 3 tsp red wine vinegar
  1. preheat oven to 220C and make a foil parcel for the beetroots
  2. place beetroots in the foil to make a roomy parcel with tightly sealed edges
  3. cook for 2 hours depending on size, check at 1 hour if you must. I was going to then completely forgot until the two hours were up. They were fine
  4. Unwrap and let cool
  5. Blitz the garlic in a food processor then add the walnuts and process again
  6. Peel and roughly chop the beetroot (I wore latex gloves so my hands didn’t look like they were bleeding for days)
  7. Add the beetroot and everything else to the processor and whiz until it’s a fine paste
  8. Taste, it may need more vinegar
  9. Put into a bowl and let it mellow for at least two hours before using.

I doubled it all – it made 3x375g jars – so if you make it as above you’ll have a good amount for a dinner of about 6-8 adults.
It’s a much darker purple than my picture. It really is very pretty.
Great for any meat or with a cheese platter.

Written by allconsuming

November 7th, 2007 at 10:00 pm