OCTOBER’S SEASONAL VEGGIE: BEETROOTPosted 6 Oct 2019 by The Saucy Fish Co.
We’re in the middle of prime beetroot growing season at the moment, so it’s a good time to re-evaluate this colourful vegetable.
Beetroot’s one of those love or it hate it foods for many people. Its earthy, rich flavours are welcomed by some but it also reminds others of insipid school salads from the 1970s. It can be a little messy to cook with and leave your fingers looking pink, but simply eating beetroot from a jar is missing out on some of its magic.
Flavour aside, beetroot has entered the superfood category thanks to its many positive qualities. Diabetes, dementia, depression, digestion and blood pressure: these are just a few of the conditions that studies suggest can be improved by eating beetroot. It also works as a hangover cure and the Romans considered it to be an aphrodisiac.
Before you rush off to the shops, it’s worth noting how versatile the beetroot can be. It can be sliced, pulped, grated, roasted and pickled amongst other things. Use it to cheer up salads, make healthy smoothies and pair it with a nice slice of goat cheese.
Not all beetroots are pink and you can get them in white and golden varieties which are equally delicious. It might encourage beetophobes to give it another go.
You’ll also be happy to know – we certainly are – that beetroot goes great with fish. So why try this superfood with the simple recipe below?
Fish with beetroot salsa
○ 4 white fish fillets
○ 16 baby potatoes
○ 150g trimmed green beans
○ 425g of sliced beetroot slices
○ 3 sliced onions
○ Lemon juice
Boil your potatoes for around 12 minutes, adding beans in for the last two minutes. Mix beetroot, beans, mint, onion and lemon juice in a medium bowl. Fry your fish for 3-4 minutes in each sides and season. Serve everything together with the salsa and potatoes.