beetroot with anchovies
Ingredients
6 anchovy fillets
500g cooked beetroot peeled
& diced
chopped flat leaf parsley
½ garlic clove, crushed
4 tbsp olive oil
1 tbsp red wine vinegar
Instructions
We find at the field kitchen that beetroot is one of those vegetables more commonly moaned about, because of its supposed lack of versatility. Here are two unusual variations for cooked beetroot.
Beetroot with anchovies
Chop anchovy fillets. Put beetroot in a bowl and sprinkle with parsley and garlic. Heat oil and vinegar in a pan and add the anchovies. Remove pan from heat and mash anchovies until they have almost disintegrated. Spoon mixture over beetroot, mix well and allow to stand for 15 minutes before serving.
Beetroot with marmalade
This recipe is from “posh Sarah” used on a photoshoot in Scotland. Roast 500g beetroot in a shallow tray with a little olive oil, salt & pepper and a splash of water. Cover with foil and roast for 1-1 ½ hours in a hot oven. Peel beetroot when cool enough and cut into wedges. Toss in a 1 tbsp of marmalade, 50g butter, splash of olive oil and salt & pepper. Pop in a hot oven for 5 minutes until glazed and heated through.
