It's cropping up in my veg box a lot, and I made beetroot risotto from this recipe the other night. I put (clean) Marigolds on because I was going to a trade fair the following day and didn't want to do so with blood-red fingers.
We needed something simple, because the storecupboard is depleted. I knew 'pink' fish, like the trout we have out of the freezer, beetroot and horseradish was a match made in heaven, so I did a Google search.
This recipe from Tastebud Travels fitted the bill.
I've cut out quite a bit of it - I may yet do the smoked salt, pepper and lemon rub, but it'll have to be homemade with lemon zest. And I'm ashamed to say that neither of us can quiiiiite be bothered to go out to get cream or yoghurt. We were out till about 20 to 1 at Leluu's supperclub last night, to excuse our utter laziness.
So, essentially, it's roasted beetroot with trout and horseradish sauce ... it's the foodbloglondon difference! We've done the caraway and thyme, but we both think beetroot comes up pretty sweet roasted, so we skipped the honey.
I did do the smoked salt, pepper and lemon rub, partly because I do like crispy fish skin, and partly because I received some Maldon smoked salt as a freebie at Sabrina's French Launderette, which I've never used. As I was making it, I did think, this is a really useful idea just to flavour some fish if I have nothing else in.
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| The rub. If you think this one is out of focus, you should see the other. |
It turned out very nicely. I could have used more rub. And if you wanted to, the rub and a spread of horseradish would do for a quick meal.
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| Look at the rainbow colour on those scales. Amazing! |
The beetroot and caraway was interesting, and quite bitter - hence the honey no doubt. I'll definitely try that combination again, but I think I'd rather have simple roasted beetroot with this.
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| The finished dish, including an attempt at food styling. Beetroot looks good though, no? |
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