So I am writing this in the madness that is the time of Covid-19. We are officially all in lockdown and this has now been going on for six weeks.
For me life carried on as normal for the first half of lockdown. I do many of my consultations by phone, FaceTime or Skype (and now have added Zoom to the list!). I have an office at home where I do all my paperwork, and have lots of lovely clients that I speak to on a regular basis and this has just continued.
However, as new enquiries have slowed down I have found myself with a bit more time on my hands than usual, which has been strange after years of always feeling that I had too much to do.
So I have reacquainted myself with my my much ignored website; have even, managed to post a couple of pictures on social media (last done about two years ago!).
I am not one of those organised people who has a regular supermarket delivery slot and I am currently trying to avoid the shops if I can. So I am sourcing food from a variety of online suppliers and trying to support smaller businesses or those that have lost their restaurant or catering trade.
My vegetables and fruit have mainly been ordered from suppliers at New Covent Garden Market (www.newcoventgardenmarket.com). Typically they are delivering various sizes of vegetable boxes, which have been great.
My last box had some wonderful baby beetroot with all their leaves, not something you can typically find in my local supermarket. I didn’t want to waste any of it so made this recipe based on something that I had eaten once in a restaurant (can’t remember which)
Roasted beetroot with wilted beet greens and horseradish
Washed beets - chop off the stalks / leaves and save these for later.
Yoghurt - plain
Horseradish - I used a hot horseradish cream in. a jar but you could also grate fresh.
Toasted hazelnuts - chopped
A squeeze of lemon and some lemon rind
I just chucked the beets on a baking sheet whole - I did not peel but did add a small dash of olive oil. I roasted them for around 1 hour (they always take longer than you think) at around 180 Celsius. Once they were cooked I left them to cool and then slipped them out of their skin and sliced. This can be done in advance.
Mix the yoghurt and horseradish to taste, add a dash of lemon juice and some rind….no idea of quantities - keep trying it until it tastes how you like it. Season with some salt and pepper. Set aside.
When you are ready to serve add a little oil and butter to a pan and sauté the beet leaves and chopped up stalks until just wilted a little - season with salt and pepper. Add in the sliced roasted beets and mix around for a bit until warmed up a little.
Put the whole lot onto a plate then drizzle with the yoghurt and throw over the nuts….Voila. Lovely with other salads or any type of meat or fish.