Fresh beetroots are delicious, but cooking them is a messy job. The water turns dark red and stains terribly. And to add insult to injury, they take 40 minutes to an hour to cook! Too much of a hassle for Singlemade, so we’ll use par-boiled beetroots. Easy to use and available all year round! And they’re very versatile as well: savoury or sweet, lunch or dinner, liquid or solid,…
Because they’re usually sold 500 grams at a time, I’ve prepared 3 inspiring and easy recipes:
- Lamb chops with fried beetroots
- Beetroot dip
- Beetroot pancake
Let’s start off with some fried beetroots and a lamb chops. The lamb’s specific flavour pairs up nicely with the beetroots’ sweet-earthy taste. The beetroots are a great substitute for potatoes or rice here! Serve with a salad and you’ll whip up a perfect, rounded meal in no time!
Lamb chops with fried beetroot
Heat a pan over high heat with a good dash of oil.
As the pan heats, use a paper towel to dab dry the lamb chop.
Add the lamb to the heated pan and leave it to fry for about 3 minutes.
In the meantime, cut the beets into halves and then into crescents.
Flip the lamb chop and let it fry for another 3 minutes. Turn the heat down to medium.
While you wait, prepare a salad of your liking.
As soon as the lamb chop’s golden brown on both sides*, slide it over to the side of your pan and add the beetroots to the cleared space.
Leave to fry on medium heat. After 2 minutes, flip the beets and the chop and leave to fry for another 2 minutes.
Season well with pepper and salt!
Take out the meat* and lay it out on a plate.
Add 2 tablespoons of balsamic vinegar to the beets. Let it simmer until the vinegar evaporates.
Season to taste with pepper and salt. Done!
* The lamb will need longer to cook, depending on how thick it is. I like it a bit rare, but that’s personal preference. Let it fry for longer (or less) as you please!
Tip: If you have some fresh young spinach, you can let it fry with the beets as soon as the balsamic vinegar has evaporated. Just add in a handful and wait for it to go limp. It takes a minute, tops!
Tip: You can usually find marinated lamb chops. Try a garlic and thyme marinade to go with the beetroots!
Tip: Of course you can use different meats to match the beetroots. If you want to go vegan, try fried halloumi-cheese!
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Carine started off by saying: ‘It’s better than I thought it’d be!’ She doesn’t really like beetroots, but with the balsamic vinegar, they were gone in no time! She diced the beetroots into thick discs and served a young spinach salad at the side.
Tip: Carine thinks beetroots are a vegetable of yesteryear, so they taste best when served on antique crockery! 😉
Tip: Carine replaced the lamb chop with a pork chop.
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Have fun cooking and… bon appétit! 🙂