BABY RED BEETS COOKED IN CRANBERRY JUICE, WITH RICOTTA, CUMIN & DILL
Serves 2– 4 sharing
I have no problems in saying ‘I love you beetroot!’ We cook them in cranberry juice to add to the natural sweetness of the beets, then finish them over a grill or barbecue to add a smoky caramelized flavour.
Bold = available at Hams & Bacon
14–18 baby red beetroot (beets), no bigger than about 3 cm (1 1.4 in)
1 litre (34 fl oz/4 cups) cranberry juice
100 ml (3. fl oz) red wine vinegar
20 ml (. fl oz) olive oil
1 teaspoon ground cumin
1 tablespoon honey
100 g (3 1/2 oz) ricotta
2 teaspoons chopped dill
Give the beets a really good scrub. Trim the tops and keep these for a nice salad later.
Put the beetroot into a pot, along with the cranberry juice and vinegar.
Bring to the boil, reduce the heat to a simmer and cook for 22–26 minutes, or until you can insert a small sharp knife through the beetroot easily.
Strain off the cranberry juice mixture, into a clean saucepan, and reserve.
Now peel the beetroot – while still hot baby! – by rubbing them between sheets of paper towel, discarding the skins. Set the beets aside.
Cook down the reserved cranberry juice mixture over a medium heat, until it has reduced to a balsamic glaze consistency (about 100 ml/ 3. fl oz). Set aside.
Place a large frying pan over a high heat. Add the olive oil, then panfry the beetroot for 3–4 minutes, or until browned all over.
Add the cumin and toast for a further 1 minute, then add the honey and the glazed cranberry juice mixture. Cook for a further 3 minutes, then take off the heat.
Spoon the beetroot into a bowl. Drizzle with half the cooking liquid, which makes a wonderful dressing.
Dollop the ricotta all over and sprinkle with the dill. Enjoy warm.