Super Food

                    Some of the locally grown vegetables at the Sussex produce company


As a child one of my greatest dreads was going to my auntie Kit's for sunday tea, this consisted of tinned ham (covered in jelly) or corned beef (covered in white fat), pork pies, celery sticks with salt and without fail, beetroot drowned in vinegar.

Pickled beetroot was an old fashioned addition to a summer salad that many people were averse to, consequently for decades the beetroot has been in decline.

However, beetroot is making a resurgence in popularity, especially amongst modern chefs. Now classed as a 'super food' beetroot is back in the culinary limelight. Not, you understand, the crinkle cut, doused in vinegar version as found in auntie Kit's cupboard.

Good quality fresh beetroots with greens intact should be firm, smooth and a vibrant red-purple colour, most tender during their peak season from June to October they can be used in various recipes.

Not only do beetroots have a delicious sweet flavour, they are full of vitamins and minerals and packed with antioxidants. Long used for medicinal purposes, scientists have claimed beetroot juice is capable of boosting athletic performance (ooh er) and can help treat high blood pressure.

Sales of beetroot are rising sharply and farmers have had to dramatically increase their planning to meet demand. Boiled, steamed or baked, beetroots lend themselves well to strong and salty partners, think goats cheese and smoked fish, I love a roasted beetroot with a large dollop of horseradish sauce.

                                                        My cooked fresh beetroot


Beetroot

Wash beetroots gently, making sure you don't tear the skins
Place in a pan of warm water, bring to the boil
Reduce the heat and simmer for 20-30 minutes, until tender

To oven bake
Place in oven 170c/gas 3 for 2-3 hours, once cooled simply slip off the skins

Marinated beetroot

Recipe
21b raw beetroot
2 garlic cloves, crushed
1 tablespoon dried oregano
1 red chilli, very finely chopped
500ml olive oil

Once the beetroot is cooked, remove the skins and cut into slices
Place beetroot in the marinade and mix well, leave in the fridge for 24 hours before serving
(Once the beetroot has been consumed use the oil to flavour salads or pasta)

                             Delicious served with pitta bread, houmous and feta cheese

'Tea to the English is really a picnic indoors.'
- Alice Walker

Love Donna xxxxx