This month there has been here was an abundance of beetroot in my veggie patch – and I love eating beetroot! I usually just grate it and eat it raw mixed with carrots but as much as I love eating beetroot, I couldn’t imagine eating a whole patch full of it!
So, what to do with all of my beetroot?
In the past, I have made Beetroot Chocolate cake. As bizarre as this sounds it actually is really yum. The beetroot adds a moist richness to the cake and suprisingly you can’t actually taste the beetroot. But I’m trying not to eat loads of cake at the moment, which is what I would do IF I made this cake. So I needed to look at some other options.
Beetroot relish seemed like a great (and healthy) choice and to go with the hamburgers I was making the other night. Hamburgers with beetroot relish – yummo! As I was searching for a recipe I was a bit disheartened by how much sugar was in a lot of them. Not that sugar is banned from my life but I do try not to add massive amounts to my food.
Finally I found a recipe that just had a bit of honey in it. The only ingredient that I didn’t have was yellow mustard seeds but I decided to still give it a go. The other bonus about this recipe was its simplicity. Throw everything into a saucepan and away you go!
Here is the recipe:
2 cups grated beetroot
1/4 cup red wine vinegar
1 tablespoon honey
1/4 teaspoon allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
3/4 teaspoon salt
3/4 cup water
The original recipe includes one teaspoon of yellow mustard seed (the ingredient I didn’t have)
Throw all the ingredients into a saucepan and bubble away (on a low heat) till the most of liquid has evaporated. The process takes about 1.5 hours.
This recipe made one jar of beetroot relish yumminess which I now have mine in the fridge…but not for long because it is almost gone!
Another abundant veggie that I have enjoyed cooking with this month is cherry tomatoes….
Mmmmm, home grown cherry tomatoes. They are truly a taste sensation. Not only in the taste but the scent of home grown tomatoes is divine – if you have grown tomatoes you will know what I mean!
This month I had a big bowl of tomatoes sitting on my kitchen bench. It was turning into a never ending bowl of tomatoes as I kept adding more tomatoes to it from the garden on almost a daily basis.
Time to make cherry tomato sauce!
All you have to do is fry red onion, garlic, big handful of cherry toms in a dash of olive oil. When they start to breakdown, add a splash of balsamic vinegar – stir and add a small knob of butter. To finish, sprinkle with some salt and pepper.
This sauce goes well with anything savoury. I have had it with pasta but have also had it alongside cheese and spinach triangles as well as eggs and sausages.
Cherry tomato sauce also freezes really well so if you make more than you need at that time – put some in the freezer for a versatile stand by sauce. I used to freeze the sauce in ice cube trays and then pop them into a plastic bag when frozen but now I just use small take away food containers – either works!