Each Saturday I go to a farmers market while my daughter has her dance class at the same location. Master 4 and I have fun walking around investigating all the produce, and most often end up at the animal farm where he has fun with the goats (he LOVES goats).
Last Saturday I bought a bunch of beetroot – among other things. The primary reason behind the beetroot purchase was to make beetroot cordial. It’s my sister’s recipe and I love when she makes it.
Beetroot Cordial1 bunch of beetroot (approximately 4 bulbs)
2 cups of sugar
1 ½ tablespoons strawberry essence
Cut the beetroot stems off at the base. Most times you would leave some of the stem on so it doesn’t bleed, but in this case we want that.
Thoroughly wash and place in a pot. Bring to the boil and then simmer until tender.
Strain the beetroot saving the liquid. Return the liquid to the pot and add the sugar. I had approximately 700ml (about 24oz) of liquid. Bring to the boil again, stirring constantly, and then let simmer for 5 minutes. Add the strawberry essence and let cool.
You only need a little bit of cordial, about 1 teaspoon per glass. And add your fresh water!Not wanting to waste anything I used this recipe from Pikelet and Pie to make a salad out of the stems and leaves (I’d probably just use less salt than the recipe asks for). Here are the photos but go to Pikelet and Pie for the recipe:
I then used 2 ½ bulbs of beetroot, grated, to make these brownies by Hugh Fearnley-Whittingstall. Lovely brownies, but the beetroot isn’t that well hidden if you wanted to trick the kids. But in saying that my kids did devour these brownies in a heartbeat.
My all time favourite beetroot recipe is this beetroot andchocolate cake from "best recipes". It is my go to chocolate cake. The beetroot is pureed so unnoticeable but adds such a rich flavour (almost cherry like). I love it. My boys just turned 9 and I made it again for their birthday. But that will be another post.
So, that was my beetroot day.