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.
Head straight on to the Recipe For ♥ Whole Beetroots ♥
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 Share on X
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.
Whole Beetroots
Ingredients
- 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
Method
- 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
Notes
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
Piacciono tantissimo pure a me le barbabietole, le uso anche nei dolci!
Ho sempre e solo cucinato una torta con le barbabietole, nient’altro!
There are very few foods that I have not acquired a taste for and beets have been one of them. Although I do like golden beets. I’ve been trying to develop a taste for them lately so I will have to try your recipe. It’s looks so beautiful and delicious. Maybe you’ll make a fan out of me yet. They are so good for you. Thanks for sharing.
Please let me know if this recipe changes your mind 🙂
Tandy I love the look of this dish, I generally bake my beetroot as well, however boiled is fine and the pink yoghurt is a wonderful idea. This would be a very attractive side dish when entertaining for a BBQ or at anytime really. Thanks for the great idea.
Hope you enjoy it as much as we did 🙂
Tandy,
The beetroot recipe looks wonderful, especially for the summer season. I do like my beets roasted but enjoy them boiled as well. I always compare prices, but I’m finding that the older I’m getting I do consider convenience as well.
Convenience often trumps all!
Love this. I’ve always had a pet peeve with people referring to roasted beets, when they’re oven baked in foil! Love your salad.
Dave feels that way about cooking fish! Thanks for the compliment Mimi 🙂
I compare prices but I also try to buy with other values in mind. For example, if I can buy spinach from a local farmer, I am open to paying more (though not to extremes). In fact I just cooked up a bunch of beets from last years harvest that a local farmer had kept over the winter. So happy to see the new harvest coming in now though!
I am the same!