Beetroot, stalks and all GV ............
“The beetroot is an incredibly versatile ingredient, especially when you use the whole plant,” says Stone. “If you find nice, fresh, medium-sized beetroot, the leaves and stalks are great to use. They have a sweet earthy flavour, and can be used as you would kale or cabbage. This dish is vegan, but you can add cheese or yoghurt as you wish when serving.”
Serves 6 as a side
10 (about three bunches) medium-sized
beetroot, stalks and leaves attached
250 ml (1 cup) apple cider vinegar, ideally with
a live “mother” (see note p109)
110 gm (½ cup) raw demerara sugar
2 tbsp salt
6 thyme sprigs
2 tbsp fennel seeds
10 mountain pepperberries (see note)
Olive oil, for frying (about 60ml)
1 onion, diced
2 garlic cloves, coarsely chopped
½ tsp ground cinnamon
½ tsp allspice
Squeeze of lemon juice
Extra-virgin olive oil, for dressing
1 Remove the leaves and stalks of the beetroot, peel and set aside. Soak the beetroot in water for about 15 minutes to make sure they’re well washed. Shave beetroot on a mandolin into thin slices, then set aside.
2 Place the remaining beetroot in a large saucepan and add the vinegar, sugar, salt, thyme, fennel seeds and pepperberries. Cover beetroot with 1.5 litres water and bring to the boil. Turn down to a low heat and simmer for 30 minutes. Test them with a small knife; if you can easily push the knife in, they’re cooked. Turn off the heat and leave to cool in the liquid.
3 Wash the beetroot leaves and stalks in cold water. Discard any scrappy-looking leaves and stalks, and set aside any small attractive ones to use as a garnish. Cut the stalks from the leaves. Thinly slice the stalks and leaves and reserve them separately.
4 Heat a large splash of olive oil in another large saucepan over medium heat. Add the onion and cook for 3 minutes, stirring often. Add the garlic and cook for 2 minutes. Add the cinnamon and allspice, stir well and cook for 1 minute. Add the sliced stalks, stir and cook for about 5 minutes. Add the chopped beetroot leaves and a pinch of salt and cook over low heat, stirring often, for 15 minutes.
5 While the leaves and stalks are braising, remove the beetroot from the cooking liquid. The skin should peel away easily. Cut them into randomsized chunks.
6 Check the beetroot leaves and stalks for seasoning once they’re tender. I like to add a small squeeze of lemon juice, a dash of extra-virgin olive oil and a little more salt. Serve the leaves and stalks on a large plate with the beets. Scatter with the reserved beetroot leaves and raw beetroot slices and serve.
Note Pepperberries can be bought online from bush food and herb and spice specialists such as Herbie’s (herbies.com).