Beets give beautiful colors to your recipes


Originally from Mesopotamia, the beet represents a large family of roots cultivated for different farms. Sugar beets are white, plump, and they are used to produce sugar, not to mention bioethanol and biogas in full development. It was Olivier de Serres, a famous French agronomist, who had the idea of ​​extracting the sugar very present in this plant. A Prussian chemist developed the extraction process a few years later. Two hundred years later, sugar beet will become a real economy in Europe.

A multitude of colors

Fodder beets are produced to feed animals, while garden beets are a delight for gourmets.

Like tomatoes and eggplants, many old or distant varieties are found in shopping bags. The beet no longer just displays a dazzling carmine red on market stalls, it struts about in a bright yellow (golden) or bright orange (golden burpee) color and flesh. She also dresses in immaculate white (albino) or becomes psychedelic with concentric circles of fuchsia and white (chioggia, a Venetian variety).

Other beets, with very red flesh, adopt forms other than the classic roundness: the Egyptian plate in particular and the famous Crapaudine, with a rough skin, an old variety with a mild and sweet taste.

Tricks to eliminate a little taste of earth

Beets sometimes suffer from developing an unpleasant earthy taste. The culprit is a molecule called geosmin, the effects of which can be almost totally eliminated with vinegar or lemon juice! Another tip: combine ingredients that have character such as smoked herring, haddock or even anchovies. In terms of condiments, mustard, harissa and Espelette pepper make beautiful harmonies.

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Recipe

► Autumn panzanella with beets

For 2 people

Preparation: 5 minutes

4 small cooked beets

8 cherry tomatoes, the last ones from the vegetable garden

2 tbsp. tablespoon extra virgin olive oil

1 C. teaspoon red wine vinegar

200g leftover bread

2 spring onions

8 sprigs of cilantro

4 sprigs of purple basil

1 Landes long pepper

Fine salt and ground pepper

A quarter of an hour before sitting down to eat, cut the bread into cubes and cut the tomatoes in half or in quarters. Season them with salt, pepper, olive oil and vinegar. Thus, the tomatoes will “return” their water which will be perfect for soaking the bread cubes.

Add the beets cut into cubes, the spring onions thinly sliced, the bell pepper cut into rings and the chopped coriander. Adjust the seasoning, mix well and serve this salad full of different flavors and textures.

► Yoghurt with beets and roasted seeds

Beets give beautiful colors to your recipes

Recipe for 8 jars

A liter of raw milk

Two cooked beets (about 250 g)

Two pinches of Espelette pepper

A level teaspoon of fine salt

Two sachets of freeze-dried ferments (8 g each)

100 g mixed seeds (pumpkin, sunflower, sesame, poppy, flax)

Mix the milk and the peeled beets. Strain, heat, let cool and incorporate the sachets of ferments. Pour the beetroot milk into the small pots of the yogurt maker and leave to set overnight in the yogurt maker. Serve by sprinkling at the last moment with a mixture of roasted seeds, that is to say heated for a few moments in a frying pan over high heat and without fat. This amazing yogurt goes wonderfully with raw vegetables, smoked fish, vegetable sticks as an aperitif.

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