Yotam Ottolenghi’s beetroot recipes for autumn | Life and magnificence

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Beetroot generally is a bit divisive. Depending on the way you have a look at it, its deep purple color is daring and delightful or, fairly actually, a bleeding nuisance. Its scent and earthy style are simply as controversial: “It tastes of soil,” say those that suppose that’s a foul factor. “It tastes of soil,” say those that suppose it’s a superb factor.

Predictably, I facet with the latter. I really like beetroot, as a result of it tastes of the earth and its color makes whole sense right now of the yr. What I’d love much more, although, is for its vary and flexibility to be extra accepted, so it was much less divisive within the first place. Purple beetroot are nonetheless probably the most broadly obtainable, however look out for different varieties, too: the beautiful pink-and-white-striped ones, say, or golden bulbs that carry a lot much less potential to stain.

There’s additionally an enormous vary size-wise, and people earthy notes turn out to be extra pronounced the larger the bulb will get. If that style of soil places you off, use child bulbs, which have spent a lot much less time within the earth that they’re but actually to scent of it.

And that’s only the start. What you are able to do together with your bulbs is much more versatile. Today, I’m showcasing simply 3 of the numerous instructions wherein beetroot might be taken: grated uncooked and baked in a bread, as you would possibly carrots or parsnips; roasted complete, to attract out that pure sweetness; and, for these not shy concerning the matter, a stew that highlights simply how daring this excellent vegetable might be.

Roast child greens with sumac yoghurt

Keep the leaves and stems of your child greens hooked up, in the event you can, as a result of they make the completed dish look a lot prettier. It additionally means you should use the stems as handles when dipping the veg within the yoghurt (that is positively 1 to eat together with your arms). The trick is to get the cooking instances proper for every vegetable (these offered are solely tips, and can fluctuate in accordance with dimension): you need them cooked till smooth, however nonetheless retaining their texture. Serves eight.

1 complete head garlic
3½ tbsp olive oil
Salt and freshly floor black pepper
450g child beetroot, washed, stalks and leaves hooked up, if potential
500g child turnips, washed, stalks and leaves hooked up, if potential
400g child carrots, washed, stalks and leaves hooked up, if potential
500g child leeks, washed and trimmed
300g Greek-style yoghurt
1½ tbsp sumac, plus a pinch to serve

Heat the oven to 220C/425F/fuel mark 7. Cut the highest quarter off the garlic head, and discard. Put the garlic in a double layer of aluminium foil, pour a teaspoon and a 1/2 of oil and a pinch of salt over the reduce facet, then wrap securely. Bake for 35 minutes till caramelised and smooth, then go away to chill down.

While the garlic is roasting, get on with the greens. Trim the beetroot to go away a minimum of 4cm-long stalks on every, and do the identical with the turnips and carrots (in the event you like, toss the trimmed leaves in further oil, roast them alongside the veg for the ultimate 5 minutes and add to the completed dish). Mix the trimmed veg in a big bowl with the leeks, 2 tablespoons of oil, three-quarters of a teaspoon of salt and loads of pepper. Pull out the beetroot and turnips and placed on a big oven tray lined with baking paper. Roast for 10 minutes, then add the carrots to the tray and roast for an additional eight minutes, then take away the tray from the oven. Meanwhile, unfold out the leeks on a 2nd massive oven tray lined with baking paper and roast for seven minutes, till simply cooked and beginning to color, then take away from the oven and go away to chill.

While the veg are cooling, in a small bowl, combine the yoghurt with a tablespoon of oil, the sumac and a pinch of salt, then sprinkle over the additional pinch of sumac.

Squeeze the caramelised garlic flesh from its pores and skin into a big bowl and mash with a fork. Tip in all of the freshly roasted greens, heat or at room temperature, tossing every little thing gently so all of it will get a coating of the garlic, then organize on a big platter: group every sort of veg individually on the platter, or go away them combined up. Serve with the sumac yoghurt on the facet.

Beef, beetroot and habanero stew

All this wants is a bowl of plain rice alongside. Serves 4.

1kg boneless beef shin, reduce into roughly 6cm sq. chunks
Salt
60ml olive oil
6 garlic cloves, peeled and roughly chopped
4 shallots, peeled and reduce into 0.5cm-thick slices
3 bay leaves
3-4 oranges – shave the peel of 1 into 4 extensive strips, then juice all of them to get 400ml
500g beetroot, peeled and reduce into 4cm chunks
500ml beef inventory
1 litre water
1½ tbsp tomato paste
½ dried habanero chilli
1½ tsp floor cumin
1½ tsp floor coriander
1½ tsp floor cinnamon

To serve
160g soured cream
1 tbsp chopped coriander (optionally available)
1 lime, quartered

Season the meat with a teaspoon of salt. On a medium-high flame, warmth 1/2 the oil in a big, 28cm-diameter, heavy-based saucepan for which you have got a lid. Brown the meat in 2 or 3 batches, ensuring the items are spaced effectively aside, for seven minutes, turning frequently so that they color on all sides, then take away the meat from the pan.

Leave any juices within the pan and add the remaining 2 tablespoons of oil, the garlic, shallots, bay leaves, orange peel and 1/2 a teaspoon of salt. Saute for about 4 minutes, stirring occasionally, till the onions are smooth and golden, then add the beetroot and fry for an additional 4 minutes, stirring sometimes, earlier than returning the meat to the pan. Pour over the meat inventory, orange juice and water, and add the tomato paste, habanero and floor spices. Bring to a boil, flip down the warmth to medium, cowl and cook dinner for 2 to 2 and a 1/2 hours, till the meat may be very smooth and beginning to disintegrate and the sauce is good and thick. (If you’re utilizing a smaller pot, it’s possible you’ll want to scale back the sauce additional to get the appropriate consistency: you’re searching for about 350ml of thick sauce on the finish.)

Serve on rice and high with a spoonful of soured cream, a sprinkle of coriander, if utilizing, and a wedge of lime for squeezing over on the facet.

Beetroot, caraway and goat’s cheese bread

Yotam Ottolenghi’s beetroot, caraway and goat’s cheese bread.

Yotam Ottolenghi’s beetroot, caraway and goat’s cheese bread. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

This savoury beetroot bread has a cakey texture, and is greatest eaten unfold with a lot of salted butter, fairly than for making sandwiches. It will hold effectively in an hermetic container for every week. Makes 1 loaf, or sufficient for about 10 slices.

50g rolled oats
10g thyme leaves, finely chopped
50g pumpkin seeds
2 tsp caraway seeds
2 tsp nigella seeds
100g plain flour
100g wholemeal flour
2 tsp baking powder
¼ tsp bicarbonate of soda
Salt
2 uncooked beetroots, peeled and finely grated (200g web weight)
2 massive eggs
80ml sunflower oil
80g soured cream
1 tbsp honey
20g parmesan, finely grated
120g good goat’s cheese (I used Rosary), roughly damaged into 2cm items

Heat the oven to 175C/345F/fuel mark 3½, and grease and line the bottom of a 20cm x 10cm loaf tin.

In a small bowl, combine the oats, thyme, pumpkin, caraway and nigella seeds in a small bowl, then spoon out 1 tablespoon’s value on to a small plate.

In a big bowl, combine the flours, baking powder, bicarb and three-quarters of a teaspoon of salt. Whisk to mix and aerate, then add the beetroot and the oat and seed combine within the bowl, however don’t stir it collectively.

In a 2nd bowl, whisk the eggs, oil, soured cream, honey and parmesan. Tip within the flour and beetroot combination, and blend in with a spatula till totally mixed, then gently fold within the goat’s cheese, in order to not break it up as you go.

Pour the batter into the ready tin, then sprinkle the reserved tablespoon of oats and seeds on high. Bake for 40 minutes, cowl tightly with foil, then bake for 40 minutes extra, by which period a skewer inserted into the centre of the loaf ought to come out not fully clear, however not too moist, both. Remove the tin from the oven, take away the foil and go away to chill for 5 minutes. Tip out the loaf on to a wire rack, flip it again over so it’s seed facet up, and go away to chill for a minimum of 20 minutes earlier than slicing.

Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.

Yotam Ottolenghi from theguardian.com

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