You just can’t ‘beet’ seasonal veg!
I have never been so excited to get into the kitchen than I was last weekend after my shopping splurge at Bath Farmers’ Market!
To say I eat with my eyes is a massive understatement. The colour and vibrancy of seasonal offerings this time of year makes my stomach rumble more than ever!
There seems to be an ill assumption, that once the nights start to draw in, we turn to dull-looking, ‘rooty’ veg that aim to comfort and fill. But especially with our extended summer season, veggies at this time year simply shout vibrancy!
So this weeks blog post is all about colour. As a result of my over-excitement and zealousness at the grocer’s stall I came away with an abundant crate of colourful veg for next to nothing; beetroot, tricolour carrots, rainbow chard, green cauliflower and purple broccoli. As a result, I have not one, not two, but three seasonal recipes for you to try!
All these recipes are super easy that simply allow the ingredients to sing;
– Beetroot, Feta and Walnut Salad –
– Rosemary and Honey Roasted Tricolour Carrots –
– Warm Rainbow Chard and Mixed Grain Salad –
Today also marks my first blog birthday! A whole 365 days of recipe developing, camera snapping, food scoffing, type typing…! Thank you all for your continued support!
If you feel my blog is award worthy, please feel free to nominate in the Food Reader awards. Simply enter ‘Hells Belles Bites; www.hellsbellesbites.com into the ‘Food Blogger’ category, and submit!
- Cooking the beetroot;
- Red beetroot
- Striped beetroot
- Golden beetroot
- Splash of rapeseed oil
- 3-4 sprigs of fresh thyme
- Handful of baby onions
- Assembling the salad;
- Mixed salad leaves
- Fig (optional)
- Rapeseed oil
- Clear, runny honey
- Wholegrain mustard
- Pre-heat the oven to 160c/Gas 4. Any particularly large beets are best boiled – place in a large pan of water and bring to the boil. Cook on a low simmer for 60 minutes, or until the beet appears tender when tested with a fork. Medium sized beets are best roasted – wash thoroughly, remove leave and stalks and place in a foil lined baking tin.
- Drizzle with a little oil before adding the seasoning, thyme and onions. Cover with more foil to form a parcel and cook in the oven for 45-60 minutes depending on size – they too will be tender when tested with a fork. Reserve sweet, baby beets to slice and eat raw.
- When the beetroots are cooked, gently rub the skins to peel – this is best done when the beets are still warm (wear food preparation gloves to avoid stained hands). Set aside and allow to cool ready for assembling the salad.
- Make the dressing by combining 2 parts oil to 1 part mustard, 1 part honey. Mix thoroughly and add more oil, mustard or honey to taste.
- Start the salad with a bed of mixed leaves before topping with crumbled feta, walnuts and figs. Thinly slice a variety of the beetroots, both cooked and raw for texture (ideally with a mandolin). Scatter over the salad before generously drizzling the dressing over. Top with the caramelised onions baked earlier with the beets.
- 1 bunch of tricoloured carrots
- 2-3 cloves of garlic
- Handful of baby onions/shallots
- 1 tbsp Rapeseed oil
- Large pinch of salt
- Large pinch/crack of black pepper
- 1 sprig of fresh rosemary
- 1-2 tsp clear, runny honey
- Pre-heat the oven to 180c/Gas 5. Wash, then top and tail the carrots, and peel where necessary – try to avoid peeling if you can as the carrots’ vibrant colour is often in the skin.
- Place in a baking tray along with the peeled and halved onions and crush garlic cloves – crush you garlic by squashing the clove using the flat side of a large knife. Add the oil, seasoning, honey and roughly chopped rosemary to the baking tray. Rumble the carrots in the tray to ensure they are fully coated with the seasoning, oil and honey.
- Place in the oven for 20-25mins until golden and tender. Serve as a side dish or as a delicious entrée or dipping vegetable for a sophisticate buffet – they taste amazing dipped in homemade hummus!
- 300-400g rainbow chard
- 1 large garlic clove
- 1 thumb-sized piece of ginger
- Splash of Rapeseed oil
- 1-2 heaped tsp harissa paste
- 1 Pouch ‘ready to eat’ mixed grains
- Juice and zest of 1/2 lemon
- Bunch of fresh coriander
- Thoroughly wash the chard leaves, then chop the leaves from the stalks – set the leaves aside. Cut the stalks into thin batons of equal size, before finely dicing the garlic and ginger.
- In a pan, heat the oil, before adding the garlic and ginger. Cook the garlic and ginger for a couple of minutes, then add the chard stalks. Cook on a moderate heat for for around 6-7 minutes.
- Whilst the stalks are cooking, roughly shred the leaves. Once the stalks have softened, stir through the harissa paste and cook for a further minute. Add the leaves and mixed grains before zesting and juicing in 1/2 a lemon, and throwing in a handful of finely chopped coriander – including the stalks for extra flavour.
- Allow all the ingredients to be completely incorporated before removing from the heat, and sprinkling with extra roughly chopped coriander. Serve instantly for a lovely warm salad, or allow to cool and eat cold the next day.
- Also a great side dish to a Moroccan inspired hotpot or tagine