I am a big fan of beetroot. The Mr? Not so much. I'm convinced it's one of those foods he claims he doesn't like, but the truth is that he's never really tasted it, doesn't really like the look of it and so assumes he won't like it...yes, we have a list of those!
There aren't many foods we disagree on, and so when we cook together at home, we eat the same meals and then when one of us is out, we use it as an excuse to eat those foods the other one doesn't like...I'm not a fan of lamb, so when I'm out, he's straight to the supermarket to get himself a nice bit of leg. Beetroot on the other hand, isn't exactly the type of thing you compose a meal around, I often buy it to add to salads, but then he can quite easily avoid it, so when I was set the challenge to create some beetroot recipes, I figured this was the perfect opportunity to show him what he was missing out on. Plus, he's got to try it when I've gone to the effort of making something from scratch.
Beetroot is one of those ingredients which I think is edging on becoming a superfood, it's often talked about on those programmes that are showcasing the latest in food fads, only with this one, they seem to have the results that prove how good it is for you, supposedly it's great for reducing muscle soreness after exercise so really I should be lapping up the stuff.
Anyway, I decided to give a couple of recipes a go, two pretty different ones in an attempt to convince that other half of mine that it really is good. So with Love Beetroot on hand with their pre-cooked beetroot it couldn't get much easier because they've done all the hard work for us, making their beetroot super easy and fuss-free to use, just chop it up and it's good to go. And the beauty of beetroot is literally that, the beauty, it makes food look so impressive with that deep rich colour, and anything that can turn things pink is a winner in my books.
I'll be honest, I'm not a lover of aubergine but I liked the idea of a dip, so I gave this a go, and the flavours from the beetroot, cumin, garlic and lemon really worked with the aubergine to create this tasty take on baba-ganoush. We had this with falafel and pitta bread in attempt to stick with the Middle Eastern theme, and it worked well. It was also super easy to make (just make sure you've got a good food processor) and there was plenty for me to take for my lunch for the rest of the week. Mr B? He still needed a bit of convincing on this one, but then he's not a big 'dipper' either.
Everyone looks pastry right? So I figured I was onto a winner with these. And if I thought the dip was easy, then these were a walk in the park, and look how impressive they are. In fact, I think I might add them to my 'dinner party starter' list...I actually don't own that list, but it makes me sound like one of those people who hosts fabulous dinner parties with fish courses and an amuse bouche. I like having people round for 'tea' as we call up north, and these would definitely be a nice, easy starter, and if I did own that list, I'd be adding these. They were delicious, the cumin, beetroot and ricotta made a lovely filling, and the nigella seeds adding a nice bit of heat and crunch.
Unfortunately, that man of mine still wasn't quite convinced, but I know my mum would love these, and I'm not giving up yet, there's a whole of other recipes on the Love Beetroot site that I'm going to try. First up? The chocolate brownies, and I'm just not going to tell him until after he's taking a big bite that they've got beetroot in, I'm pretty sure he'd be convinced then...