Nothing compares to roasted beets in my opinion. But I am always up for something new. These whole beetroots are boiled and served with a yoghurt sauce.
On Monday I had to go to a specific shop to purchase a particular item. While I was there, I went to the grocery store in the centre. This is not where I usually shop, but I needed a few items. One of them was cream cheese to use as an ingredient for a cake frosting. And another was crème fraîche as we use this nearly every night in our cooking. The third item on my list was something for supper. But somehow I got distracted and completely forgot to get dinner. As I turned into our road I remembered we had nothing to eat that night. So, bypassing our house, I went to the shop I normally buy my produce from. I decided to get some lamb sausages and make two meals in one. And while I was there I looked at the price of the crème fraîche.
Today’s inspirational recipe from Lavender and Lime ♥ Whole Beetroots ♥ #LavenderAndLime Click To Tweet
This store is touted as being the most expensive one in South Africa. But in this instance, the item was R7.00 less. I could have saved myself 20% had I not bought this at the first shop. It is this single instance which will keep me going back to where I normally spend my money. I reckon basket for basket that they are not pricier. And at least I know that what I buy there will last. Not wanting to have the sausages two nights in a row, I went back the following day. I like this way of buying what I need, when I need it. Last night I made a simple chicken curry, and once again I made double. So that leaves me with two nights this week I don’t have to cook. Do you ever compare prices of items you have bought?
Click on the links for conversions and notes.
- 8 baby beetroot, scrubbed and trimmed
- 50 g thick yoghurt
- 15 mls reduced beet water
- selection of herbs and or salad leaves for serving
- olive oil for drizzling
- salt and freshly ground black pepper to season
- feta for garnishing
- Place the beetroot into a saucepan and cover with water
- Cover and bring to a simmer over a medium temperature and cook until tender
- Remove the beetroot from the water and set aside to cool
- Increase the temperature slightly and continue to simmer the water until it has reduced by half
- Set aside to cool then strain
- When the beetroot are cool enough to handle, peel them and cut into quarters
- Place the yoghurt into a mixing bowl and add 15mls of the reduced beet water
- Layer some fresh herbs or salad leaves, or a mixture onto a plate
- Top with the beetroot then drizzle with olive oil and season generously
- Scatter the feta over the top before drizzling the yoghurt sauce onto the salad
Take a look at what was previously posted on Lavender and Lime on May 13:
- 2020: World Traveller Plus
- 2019: Moussaka
- 2018: NYPD Red 5
- 2015: Sweet
- 2011: Make Something New: Something Sweet Challenge
- 2010: Tuna Steak Tartare And Seared Tuna