FOOD Beetroot is back

Beetroot is back


Food
Redmont Cabot

Beetroot, people have known for years, is good for your blood. And for a couple of years now I have been big into beetroot. In fact, I’m on a mission to make beetroot sexy. I think it lost its appeal, particularly during the boom. It was perceived as something your granny ate. But beetroot is back!
I love it freshly boiled or cooked, it’s fine flesh yielding both enticing textures and flavours to your mouth. Back in the days of Cabot’s Source restaurant, we started serving Lily Ryder’s beetroot with our chicken breast and I haven’t looked back since.
In terms of goodness and nutrition, the beetroot is a rich treasure-trove for your body. Beetroot contains anti-oxidants and folates, and has the red-coloured compound betaine, which is very important for maintaining cardiovascular health.
I make a roasted beetroot and sage dip that can be used either for hot foods like chicken breast, fish, pork chops, or just out of the tub on crackers or bread. I find that people have to taste it first before they say ‘Oh yeah, that’s good, yum!’
Last week, while attending a local produce day at Super Valu Castlebar with Midwest Radio, I got chatting to customers, and I met with Helen Horan who inspired me with this suggestion from her.

Helen’s beetroot and apple medley
Trying to avoid the tag ‘chutney’ is important here. I feel chutneys have a bad image, like beetroot once did. We think of them as things that are stored in cupboards but rarely used. However, this recipe Helen shared with me is a really fabulous, flavoursome mix that is just bustin’ with taste and goodness.

What you need

• 700g boiled Irish beetroot
• 350gm cooking apples
• 225 sugar
• 250ml cider vinegar
• 1 big knob peeled ginger
• 1 large onion

What you do
Boil your beetroot (bring to the boil and simmer gently for 45 minutes with the lid on), and when cool enough remove the skins with your hands. (Wear plastic gloves if you want to avoid skin colouring!) Cut into cubes.
Peel, core, and cube the apples. Chop your onion, and add all ingredients to a heavy bottom saucepan, Bring to the boil and then simmer for 40 minutes. Pour your mix when warm into sterilised jars and seal. Enjoy!


Bustin’ beetroot and chicken
Once you try this you can use any combination possible. The sweetness of the roasted beetroot matches the sweetness of the chicken meat, and the sage and the chicken are as happy together as amorous lovers.

What you need

• Free-range whole chicken or 2 breasts
• 2 Irish beetroot
• 100ml cream
• 1 egg-cup full of chopped sage
• 50ml olive oil
• 1 onion/lemon

What you do
Prepare the beetroot mix. Boil your beetroot first in salted water for 35 minutes (you can do this anytime earlier) and remove the skins. Blend the beetroot with chopped sage and olive oil. If roasting a whole chicken just cut an opening in the skin and rub this mix under the skin of your chicken. Place a chopped onion and half a lemon in cavity of chicken and roast at 180 degrees for 50 minutes. Notice how the colour and flavour of the Beetroot soaks into and colours the chicken flesh.
If using chicken breasts simply cook them in a pan, removing when cooked. Place your blended Beetroot mix with cream added to the pan, bring to bubble for 1 min. Place your breasts back in, and simmer with lid for two minutes. Delicious served with spinach as an accompaniment.

Red Cabot is interested in food, nature and small things. He sells his food at Westport Country Markets in St Anne’s Boxing Club, James’s Street car park, Westport, every Thursday, from 8am to 1pm.