Recipe of the Week
Seasonal Produce: Golden Beetroot
This slight twist on a modern classic is not only perfect for those cold winter nights in but also a great way of enjoying beetroot and giving it the place on the menu it deserves.
3 golden beetroot, peeled and chopped into cubes
1 large sweet potato, peeled and cubed
2 small red onions (one for the mince and one for the hash)
A few sprigs of fresh thyme
2 sprigs of rosemary
500g mince beef, preferably grass-fed
2 sticks of celery
6 cloves of garlic
8 tbsp of Worcestershire sauce
Heat one tablespoon of oil in a pan and then add the beetroot and allow to cook for approximately 7 minutes, stirring occasionally. Next add about 80ml of water, cover and allow to cook for 25 minutes, or until the beetroot has started to soften. Add more water at any point if required.
Whilst the beetroot is cooking, brown the mince in a frying pan. Once browned, crush and add 2 cloves of garlic as well as the Worcestershire sauce. Stir well until the mince is nicely glazed before adding; the thyme, rosemary, onion, carrots and celery. Keep stirring allowing the vegetables to cook.
Once the carrot and celery are mostly cooked, add the beef stock and allow to simmer.
By now your beetroot should be softening. Uncover the pan and add the onion and 4 cloves of garlic and allow to cook for 5 minutes, or until the onions start to cook. Then add the sweet potato and cook for about 7 minutes. Sprinkle with thyme and season to taste before whacking the temperature up and cook until soft (approx 15 mins).
Finally, combine all together and enjoy!