majorbloodnock Posted August 16, 2009 Share Posted August 16, 2009 Just thought you might want to hear about one of those happy experiments that worked out more successful than expected. No doubt it's just a variation on a theme, and others of you have similar recipes, but here goes anyway. Peel a large-ish beetroot (about the size of a small swede) or the equivalent number of smaller ones, then grate into a bowl. Add the juice of one lime, about half a teaspoon of sugar, a little salt and a goodly grinding of black pepper. Mix together, leave in the fridge for a bit and then serve. In fact, the proportions aren't that important in this recipe. Moreover, leaving it a little longer in the fridge simply means the sugar and salt will draw more of the juice from the beetroot, so improving the flavour overall. I suspect you could use lemon juice instead, but the aromatic flavour of the lime seems to work well. Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 16, 2009 Share Posted August 16, 2009 Is that a cooked beetroot? - I hate grating raw beetroot, I make so much mess The lime sounds really nice with beetroot. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted August 16, 2009 Author Share Posted August 16, 2009 Sorry, Lesley; it's raw. You could try with cooked beetroot, but I must admit I like the crunch as much as the flavour. Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 17, 2009 Share Posted August 17, 2009 OK - I'll go and find a sou'wester Quote Link to comment Share on other sites More sharing options...