Four things to do with beetroot

Last updated 13:43 15/06/2012
INSPIRED SALAD: Warm duck breast and beetroot salad with bitter leaves.

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Winter is here, which means it's beetroot time. If you're only familiar with the canned variety, how about trying the real thing?

Put peeled beetroot in an ovenproof dish and drizzle with olive oil and a couple of teaspoons of honey. Bake, covered, in a hot oven until tender. Mix grated fresh horseradish with thick cream and serve with beetroot.

Make a salad with boiled beetroots, wedges of Roma tomatoes, bocconcini cheese and snipped chives and serve with pan-fried chicken breasts.

Wrap beetroots in foil and bake in a hot oven until tender. Combine mayonnaise, Dijon mustard, chopped garlic, lemon juice and zest and chopped mint, mix well and spoon over beetroot. Serve with barbecued lamb and mint sausages.


Serves 4

1 bunch baby beetroot

4 duck breast fillets, skin on

3 tbsp red wine vinegar

3 tbsp extra-virgin olive oil

2 tsp wholegrain mustard

Salt and pepper

2 witlof, trimmed

2 baby endive

100g toasted walnuts

Discard leaves and all but two centimetres of the stalk from each beetroot. Cook in lightly salted boiling water until tender, then drain. When cool enough to handle, peel and halve each beetroot. Remove duck breasts from fridge 15 minutes before cooking. Wipe skin dry with kitchen paper and score the skin into the fat.

Preheat a lightly greased, large, heavy-based frying pan over high heat until hot. Cook duck, skin-side down, for about five to six minutes or until skin is browned and crisp. Turn and cook for about five minutes or until cooked as desired. Drain on kitchen paper and rest, covered, for five minutes then slice. Combine vinegar, olive oil and mustard in a small bowl, season and whisk until smooth. To serve, scatter witlof and endive leaves on serving plates and top with sliced duck. Add beetroot and walnuts and drizzle salad with red wine vinaigrette.

- Daily Life

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