Beetroot is never an obvious choice for anything other than being served pickled with a salad, but it makes for some excellent main meals, it's sweet and holds a lot of nutritional benefits. The colour is so rich too.
675g / 1.5 lb beetroot, peeled and cubed
2-3 carrots, diced
50g butter or marg
1 onion, chopped
2 garlic cloves, peeled, crushed and chopped
120g / 4-5oz button mushrooms
300ml / 0.5 pt vegetable stock
rind and juice of half a lemon, rind grated
2 bay leaves
1 tbsp chopped mint or mixed herbs
Salt and pepper to taste
Soured Cream Dressing
150ml soured cream
0.5 tsp paprika
In the pan, melt the butter or margarine. Add the onion, garlic and carrots and fry over a low heat for 4-5 minutes.
Add the beetroot and mushrooms and fry for another 4-5 minutes, stirring every now and then.
Add the vegetable stock, lemon rind, the bay leaves and the seasoning. Stir and bring to the boil. Lower the heat to a simmer, cover and simmer for about an hour. Until the carrots and beetroot has softened.
Turn off the heat, stir in the lemon juice and the mint or mixed herbs and let it stand for 4-5 minutes.
For the dressing, gently heat the sour cream in a pan and stir in all but a pinch or two of the paprika. Keep stirring the whole while, quite easy to mess the cream up if you leave it. Once it starts to bubble it's done.
Serve up the beetroot casserole, spoon over the sour cream dressing and sprinkle the remaining paprika.
Note, if you need to make soured cream, add a couple of drops of lemon juice to normal cream, stir and leave for 4-5 minutes .. near-instant soured cream.
Gloves with beetroot isn't a bad idea, I don't mind pink hands for a few hours though.
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