The veg box this week contains quite a lot of beetroot, so I’ve been looking for interesting things to do with it. Rummaging through my old veggie cookbooks for inspiration, I found the following in New Vegetarian Dishes by Mrs. Bowdich, the source of the Curried Beetroot and Cucumber recipe I posted some time back. Here’s the recipe I tried, with notes below.
(A Breakfast Dish.)
1 medium-sized beet.
2 ounces butter for frying (50g).
1 teaspoon salt.
½ teaspoon pepper.
2 teaspoons flour.
2 tablespoons vinegar.
1 tablespoon water.
Peel the beetroot (or don’t), and cut into slices about a quarter of an inch (6mm) thick (I did half moons). Dissolve the butter in a frying pan, place in the beetroot and fry for twenty minutes (actually nearer 10 or 15), sprinkling each slice on both sides with the pepper and salt. When done, arrange the slices on a hot dish. Reset the frying pan on the fire, stir in the flour, thoroughly mixing it with the butter, and fry for a couple of minutes, strirring all the time, then pour in the water and vinegar, stir until quite smooth; pour over the beetroot and serve quickly.
I used a mix of vegan margarine and olive oil to replace the butter, and I think I’d use just oil in future. I did not bother with salt. The flour was wholemeal, because that’s what we have. When frying the flour, turn the heat right down. I used perry vinegar – pick a nice one, because it provides a lot of flavour. The sauce is dark purple and piquante, with the vinegar to the fore. Lemon juice would be nice instead. I served it on toast—for this purpose, the smaller the bits of beetroot the better, with the cooking time reduced accordingly.