Jasmine Saves Our Beetroot

My weekly vegetable box delivery continues to be a race between best intentions and slowly rotting organic produce. Eat the most perishables first (courgettes, tomatoes, mushrooms, leafy green things), leave the heartier goods to fend for themselves/win my affections (carrots, cabbage, potatoes). As the week draws to an end, I often make soup. This week's possible soup is a lettuce soup since we can't seem to get to the leafy green stuff quickly enough. The possibility of this lettuce soup has made Mr A&N suddenly 'remember' that he agreed to be out tomorrow night. To play poker, it turns out, and generally be more masculine than sitting at home eating lettuce soup.

The real problem vegetable in our weekly delivery has been beetroot. We've had such a regular supply of it that it's threatened to become this summer's cabbage - so abundant and with so few ideas of what to do with it that I've nearly banned it from our box for a week/a month/indefinitely. I've held off banning it, always sensing that beetroot could do grander things than we were letting it do (and, er, I'd forget about updating my preference list). Luckily I've discovered that grander thing.

In stepped the wonderful Jasmine from Confessions of a Cardamom Addict to save our beetroot. The answer, it seemed, was beetroot hummus. Roast the beetroot, put it through the blender with a bit of oil and as much horseradish as you like, throw in a bit of garlic and lime juice (if you have on hand) and revel in its beauty and flavor. It really is that simple and that wonderful, and has been on the weekly menu since I've been enlightened. The roasting turns the beetroot incredibly sweet, and putting it through the blender intensified the sweetness by taking away the complication of having to chew it and fight your way toward this flavor. And gosh isn't it look pretty.


Beetroot Hummus (an approximate recipe)

• As many fresh beetroot as you need to get rid of
• Olive oil
• clove of garlic
  
• Horseradish

1. Pre-heat the oven to 400 F / 200 C
2. Clean the beetroot but keep the skin on. Rub each beet lightly with olive oil.
3. Place the beetroot in an oven-proof tray. Cover with foil, and roast for about 40 minutes or until a fork stuck into the beetroot goes through it.
4. Allow the beetroot to cool down enough for you to handle it, then peel them.
5. Roughly chop them up, and put into a blender. Add a couple of tablespoons of olive oil and the clove of garlic and whizz up.
6. Taste for flavor. Add more olive oil if it needs a 'richer' taste. Otherwise, add the horseradish until the balance of flavors is right (about 1 Tbs per 3 beetroot tastes right to me).