Beetroot and Vegans

So, my new vegan friend at work has upped the stakes. Just as I was getting into the vegetable swing of things, on Monday she informed me that she’s going on a raw diet. So, no meat, no fish, no dairy, no eggs, and nothing cooked above 35 degrees. This obviously rules out any bread, any pulses, no hummus, no potatoes...no joke. If I was to try this diet, I think I’d be feeling a bit miserable by lunchtime, extremely snappy by mid afternoon, and simply unable to be around other people by 6pm. There wouldn’t be a day two. Although apparently she’s feeling much better for it and intends to carry it on (I’m not sure I’m totally convinced after I saw the way she was looking at my lemon tarts). So, there has been a lot of munching on raw carrots, raw celery, raw spinach, dehumidified fruit, ‘cashew nut cheese’(!), raw cauliflower (I’m not sure that cauliflower deserves an invite to the party unless it brings it’s sexy mate cheese sauce along, and I don’t mean cheese of the cashew nut variety – that’s not real cheese for goodness sake), and raw beetroot.

Speaking of which, beetroot and I are having a bit of a thing at the moment. As in, I just can’t get enough of it (just like I can’t get enough of ‘Church’ by The Two Bears – please, please, please You Tube it). I know that in salad’s beetroot is a total pain in the arse as it stains everything and makes everything else in the salad taste like beetroot, and I also know that your fingers, hands, chopping board, sideboards, tea towels, EVERYTHING can end up a ridiculous pink colour which is unfortunately a particularly persistent stain. However, give beetroot the opportunity to be the star of the show and it shines. For this reason, I’d like to give you three of the easiest and best things to do with beetroot. It’s a Thursday, go on, bring a bit of mid week pink into your life. Just don't forget the disposable gloves.

Sexy beetroot side salad

Cooked beetroot

Few drops of truffle oil

Good olive oil

Sherry vinegar

Chipotle Tabasco sauce

Maldon sea salt

Freshly ground black pepper

Slice beetroot, add a bit of everything else to taste, mix round a bit and eat. Couldn’t be easier! Eat with some Moroccan hummus and some hot pitta bread.

Roasted root vegetables

A carrot

A couple of beetroots

A parsnip

Peel and cut the above into chunks. Blanch (boil for a couple of minutes) all of the above, then drain, put into a roasting tin with some oil and salt and pepper and whole garlic cloves. Roast for 20 minutes or so. Sounds not very exciting, actually is very exciting to eat. Delicious with any roasted meats, esp. chicken, or even on its own.

Beetroot hummus

½ Tin of chick peas

Tablespoon tahini

Juice of one lemon

Garlic clove

Good olive oil

Sea salt

Fresh black pepper

Cooked beetroot (about three)

Blend everything except the oil, and then add the oil slowly until you get the perfect dipping consistency. Great with crudités and pitas.