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Beet the retreat
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RECIPE Hot or chilled, beetroot soup tastes delicious
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Low fat, high fibre Beetroot
Also called beet, beetroot is a firm, globe shaped vegetable. Beetroot is characterised by dark purple skin. Many believe that beetroot is good for the blood. This is not correct. Of course beetroot is good, but as it is not high in iron, it will not
help prevent anaemia. But beetroot contains no fat, has very few calories, and is a great source of fibre.
Medicinal benefits
The roots and leaves have medicinal uses. Since Roman times, beetroot juice has been considered an aphrodisiac. It is a rich source of boron, which plays an important role in the production of sex hormones. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood.
Culinary uses
Beetroot can be eaten raw. Peel it, and it’s ready for consumption. Beetroot can add a refreshing touch to a salad, a sandwich (try it with cheese!) or as an accompaniment to other veggies. Grate it, and add it to other vegetables.
To cook beetroot, simply cut off the stalks leaving some of the stalk intact. Doing this will help stop the vegetable from losing colour during cooking and help retain its nutrients. Beetroot can be steamed or cooked in boiling water.
Cooking time is from 20 to 50 minutes depending on the size of the vegetable. Test the beetroot with a skewer: when it’s soft, remove it from the heat and cool it under running water; this will make the skin easier to remove for serving.
You can serve cooked beetroot as a hot vegetable accompaniment to a meal; or allow it to cool, and slice it to put on a homemade burger. Cut into cubes and stir-fry it with steamed cubed potatoes and pumpkin. Add a little garlic and diced onions – this makes a delicious vegetable dish to serve with the rest of your meal.
Now, for a recipe.
Beetroot soup
Ingredients
Beetroot: 4, medium-sized ones, peeled and grated
Cabbage (red): 1 cup, shredded
Onions: 1 medium-sized, chopped
Chives: 1 sprig, finely chopped
Apple (Granny Smith): 1, peeled, cored and sliced
Oil (Olive): 2 tsp
Tomato puree: 2 tbsp
White wine: 0.5 cup
Vegetable stock: 4 cups
Yoghurt (low fat): 200 gm
Method: Heat oil in a large saucepan. Add the onion and cook it on low heat for 4-5 minutes, stirring occasionally. Add the beetroot, apple, cabbage, stock and tomato puree, bring them to the boil, cover and simmer for 10 minutes. Add wine. If the soup is to be served hot, serve it at once. If it is to be served cold, allow it to cool and then refrigerate for at least 2 hours.
To serve, ladle the soup into four bowls and top each with a good dollop of natural yoghurt (if you don’t have yoghurt, try using extra low fat sour cream). Swirl through with a fork and garnish the soup with chives or parsley.
RISHI MANUCHA,
Sous Chef,
Taj Connemara
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