Superfood: Beetroot (Superfoods) by Bloomsbury Publishing

Author:Bloomsbury Publishing [Bloomsbury Publishing]
Language: eng
Format: epub
ISBN: 9781408887325
Publisher: Bloomsbury Publishing
Published: 2017-04-20T04:00:00+00:00

SERVES: 2

PREPARATION: 10 MINUTES

COOKING TIME: 20 MINUTES

INGREDIENTS

• 30g butter

• 1 tbsp olive oil

• 3 shallots, peeled and chopped finely

• 2 garlic cloves, peeled and chopped finely

• 175g arborio risotto rice

• 500ml vegetable stock

• 250g cooked beetroot

• 75ml white wine

• juice of ½ lemon

• 50g parmesan

• 1 tsp freshly chopped thyme

• salt and freshly ground black pepper

To serve:

• 100g ricotta cheese, torn into pieces

• rocket leaves

• balsamic vinegar

METHOD

Melt the butter in a pan and add the olive oil. Sauté the shallots gently until translucent. Add the garlic and cook for a further minute.

Add the rice and stir for a minute until the grains are fully coated and have absorbed the butter. Now gradually add the stock, a ladleful at a time, waiting until the liquid is absorbed before adding the next ladleful.

Cut the beetroot into pieces and blend until it forms a purée. Add water as needed to achieve the right consistency.

Once all the stock is absorbed, add the white wine, lemon juice, parmesan and thyme, and finally stir in the beetroot purée. Season to taste.

Serve with the ricotta cheese scattered on top and a rocket salad dressed with balsamic vinegar.

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