Just look at how beautiful these vegetables are!
We’ve been growing our own beetroot for a few years now, as most stores (and even markets and farm shops) have yet to embrace the rainbow of varieties available. In our little plot we grow Boltardy (the traditional, full-bodied deep purple), Chioggia (pink and white candy-stripes), Burpees Golden (a beautiful saffron yellow) and Albino (ivory). I don’t know whether the beetroot seeds like something we’re doing or just our soil (I suspect it’s the latter) but year after year this is our most successful crop. The peas might dwindle on their supports, the cabbages might be feasted upon by pigeons and the courgettes might be all leaf and no fruit, but the ever-reliant beetroot never fails to put on a show, with rows of glossy leaves and firm, full roots.
As a result I’ve spent a LOT of time coming up with recipes for cakes, juices, soups and salads to make the most of our gluts (I even put it in ice-cream once), and this is one of my favourites. (As I’ve probably mentioned before…) I really do believe that good food preparation and cooking should be about letting the ingredients sing, and this dish certainly does that. It is unreservedly beetrooty – sweet and earthy and simple, and yet punchy enough to hold its own as a starter or to stand up as a side to a roast. Personally I like to nibble at it while I’m cooking – as one would charcuterie. The addition of pear, apple and various cheeses can make it really special, so have fun experimenting!
Ingredients
3 or 4 Beetroot, assorted colours
A small bunch of Thyme
100ml Olive Oil
Juice of 1 small Lemon
2tsp honey
A good pinch of Maldon Salt
A good grind of black pepper
Young Marjoram, Oregano or Basil Leaves
Young Goat’s Cheese (optional)
Method
1. Peel the beetroot and then use a mandolin to slice the beetroot as thinly as possible. Place the different kinds of cut beetroot in separate non-reactive bowls. (If you put everything together here, the darker beets will bleed into the lighter ones.)
2. Make the marinade by combining the olive oil, lemon juice,honey, thyme, salt and pepper. Divide the mixture between the beetroot bowls, and toss each bowl to ensure the marinade is coating all of the vegetables. Cover each bowl with clingfilm and leave for at least two hours.
3. When you are ready to serve strain the beetroot from the marinade and arrange on a plate. Sprinkle with the herbs of your choice, and top with any additions you might fancy (I particular like this with some thinly sliced pear and ash-rolled goat’s cheese, as pictured.)
