Receipts. Enjoy beet without hindrance

The beet would first have been used for medicinal purposes, before joining the field of gastronomy from the 2nd century. In the Middle Ages, this cousin of chard and celeriac, very popular in British cuisine, was grown mainly in the monasteries of France and Spain. But it was not until the middle of the 19th century that Europe became more widely interested in it. The white sugar beet – which today is also transformed into Superethanol – owes its popularity to Napoleon I. On the fuel side, precisely, the beetroot brings its share of fibers, vitamins C and B, beta-carotene and minerals such as iron, magnesium or phosphorus. It also has many detoxifying, antioxidant and blood pressure regulating properties.

Modernizing the “old school”

Consuming cooked and vacuum-packed beets is a significant time saver. But, to take full advantage of its flavor and its benefits, nothing beats a nice beet from the market, red and fresh. It is up to each person to then pass it to the pan, or not. You will easily find it from June to November, because if the beet is harvested from May, it can remain in the ground for several months. The main thing is to collect it before the first frosts, and then store it, for example, in a cellar, covered with dry sand and dry straw, and protected from light.

Round in shape or more elongated in the case of the squid, the beetroot has a mild, fragrant and sweet taste. As for the chioggia – a rarer variety – we will appreciate its flesh streaked with pink and white. In the kitchen, beetroot sometimes has the reputation of being a bit “old school” or confined to Eastern European recipes such as borscht. It is not so. In recent years, we have rediscovered a more crunchy, crunchy and inventive beetroot. Raw, it can be eaten in delicious juices prepared in a centrifuge with apple, carrot and a hint of ginger.

Grated, it can be incorporated into salad recipes. Do not hesitate to mix it with feta or sheep’s cheese, with a drizzle of olive oil, lemon juice and a few pistachios or hazelnuts. Cooked, it will be perfect roasted in the oven with thyme, fleur de sel and a spoonful of honey or mixed with heirloom vegetables such as turnips or Jerusalem artichokes. Beets can be prepared in hummus or cold soup. Finally, do not throw away the beet leaves which taste like spinach. Pan-fried with garlic, they will be delicious.

Shellfish with bacon cream and roasted beets

Preparation 40 minutes
Cooking 40 minutes
Difficultyintermediate
Ingredients for 4 persons800 g of shellfish (cockles, mussels, sea almonds, clams, etc.), 3 raw beets (chioggia, yellow and violet), 1 spring onion, 1 buckwheat pancake. For the bacon cream: 25 cl of liquid cream, 200 g of smoked bacon.

1. Preheat the oven to 200°C (or thermostat 6-7).
2. Rinse the shellfish and drain them first if necessary. In a large pot, place the shellfish and heat until they open, stirring occasionally.
3. Filter the juice using a sieve and set aside in a saucepan. Add the cream and bring to a boil. Off the heat, add 160 g of smoked bacon cut into pieces and leave to infuse, covered, for at least 30 minutes.
4. Cut the remaining bacon into thin slices and finely chop the spring onion.
5. Wash and cut the beets into quarters. Place them in a dish and bake for about 40 minutes until tender.
6. Bake 1 buckwheat pancake in the oven at 180°C (thermostat 6) for about 10 minutes then break it into pieces.
7. Serve your shellfish and roasted beets drizzled with bacon cream accompanied by crispy buckwheat.
8. Sprinkle with chopped spring onions just before serving!

Nothing better than preparing your own homemade beetroot juice. But, for the less courageous, this elixir with interesting virtues for the body can also be found in supermarkets, at a reasonable price. Packed with vitamins and beta-carotene, it eliminates toxins. Organic Bjorg red beetroot juice, 3.95 euros for 75 cl.

Receipts

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