Sunday, 10 November 2013

Roasted Balsamic Beetroot

Singapore is situated near Equator ,  no distinctive seasons. So, what's in season now?
 
 
When I Heart Cooking Clubs put In Season as the cooking theme for this week, I am rejoiced at the abundant choices I have.  With only raining season and dry season , everything seems fit for this theme.  However,  I chose to settle with Beetroot, which is a vegetable available all year round, but is totally unfamiliar to me. Hope I can learn a new dish and bring to my family.


It's not difficult to find a beetroot recipe from Donna Hay's website. I chose Roasted Balsamic Beetroot, which sounds an easy and delicious dish that Donna Hay offers.
  
Like many people here, I have never eaten beetroot,  not even "drink" it before. From Wikipedia, Beetroot juice helps lower blood pressure and thus may help reduce the risk of cardiovascular disease. It can be eaten fresh, stored and pickled, which maks it a crop that can be enjoyed anytime of the year.  Seems a healthy choice, too!

Beetroot works perfectly with Balsamic vinegar. Donna Hay uses beef stock in her recipe,  it compliments beetroot's earthy flavour.  The only downside of the dish is the sweetness . I would reduce the brown sugar by half next time. It's a bit too sweet to our liking.


ROASTED BALSAMIC BEETROOT
(Donna Hay's recipe)
 
Ingredients
  • 1 bunch beetroot, scrubbed, trimmed and chopped       
  • ½ cup (125ml) beef stock       
  • 1 tablespoon balsamic vinegar
  •  2 tablespoons brown sugar

Directions
  1. Preheat oven to 180ºC (355ºF). Place beetroot, stock, vinegar and sugar in a bowl and toss to combine.
  2. Spoon into 2 x 3 cup-capacity (750ml) ovenproof dishes. Cover with aluminium foil, place on a baking tray and bake for 1 hour 15 minutes or until the beetroot are tender.

7 comments:

  1. Delicious, Joy. Beetroot is a wonderful vegetable, a regular favourite in my house, and I especially love them roasted. I think I agree with you about the sugar though - beetroot is so inherently sweet already that I don't think it needs a great deal of extra sweetness.

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  2. I love your choice and I can find beets pretty much all year around for some reason, imported or freshly grown nearby. That said, I always think they are a pain to roast or make because they are so RED (I need to find and try the yellow ones for sure) and leave my hands and everything else full of stains, so I often resort to adding pickled beet to salads and other things because I love their taste as well. I need to venture out more as I like the sounds of all the benefits you list.

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  3. I'm a fan of beets prepared any number of ways but I do like them best when there's something to counter their sweetness, like vinegar. I can imagine they'd be quite delicious with balsamic.

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  4. Mmmm! Beet root prepared this way is an excellent side to our roasted meat dishes, but also as a prepared ingredient for other dishes like salads or pickled onions or hash. Beetroot is such a versatile vegetable! You've given us a great dish here!

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  5. Beets are so healthy and this looks like a fabulous way to enjoy them. I would cut the sugar too--beets, especially when roasted and plenty sweet on their own. ;-)

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  6. I have only eaten beets a few times but I have never prepared them myself! I think the dish you have chosen here is really pretty and I like the color very much. I think I would really like this.

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  7. Hi Joy,
    You are right, we have no four seasons here, though I sometimes wish we do!!!
    I have never cooked with beetroot before, something that I've wanted to try many times!
    This looks and sounds interesting! Great "seasonal" choice! :)

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