Beetroot and bitter salad leaf risotto dressed with goats' cheese: Difference between revisions

Revision as of 17:52, 21 August 2014

Beetroot and bitter salad leaf risotto dressed with goats' cheese

This risotto recipe is a variation of a recipe on a Sainsbury's card.

As with all risottos, adding the stock during the rice cooking stage will take your full attention, so this is not a heat it and leave it recipe.

It serves 4 with fairly small portions, but it is quite filling.

1.2 litres weak vegetable stock (use 1 chicken stock cube or 1 level teaspoon of chicken bouillon powder.
1 tablespoon olive oil
A big pinch of freshly ground black pepper
1 medium onion, peeled and very finely chopped
1 clove of garlic, peeled and crushed
300 g pack of cooked beetroot, dipped in vinegar
Freshly picked and chopped thyme leaves from a large sprig of thyme
250 g Italian risotto rice
100g roll of goats' cheese, crumbled
80 g mixed bitter salad leaves, (watercress, spinach, rocket), large stems discarded

Roughly grate the beetroot
Blitz half of the grated beetroot to a pureé in a food processor and keep the grated beetroot and the beetroot pureé separate

Make up the stock with boiling water and keep it hot over a very low flame
Heat the oil in a large saucepan and add a big pinch of black pepper
Sauté the onion for 5 minutes, don't brown it.
Sauté the garlic for 1 minute
Stir in the rice and allow it to become coated by the oil
Mix in the grated beetroot and half of the thyme leaves
Allow the beetroot to warm through
Start adding the hot stock to the rice, 1 ladleful at a time. Wait until the previous ladle of stock has been completely absorbed before adding the next ladleful. This will take 25 to 35 minutes.
Keep the rice simmering during this stage
When you are down to the last ladle of stock, add it with the beetroot pureé and ensure most of the liquid is absorbed into the rice
Stir in the salad leaves and half of the goats' cheese, let the leaves wilt and the cheese melt into the rice, giving it a nice creamy finish
Spoon onto serving plates and dress with the remaining goats' cheese and salad leaves

We have a great selection of beetroot recipes. My favourite is the Beetroot rosti.

How to cook beetroot - Many ways to cook freshly picked beetroot
Beetroot rosti - a sugary, chewy, savoury accompaniment
Beetroot and bitter salad leaf risotto dressed with goats' cheese - a different risotto altogether!
Mrs Beeton's original pickled beetroot recipe - this recipe makes 4 litres of pickled beetroot
Mrs Beeton's original pickled beetroot recipe - this recipe makes 1 litre of pickled beetroot
Repasaláta (Beetroot salad) - a Czechoslovakian beetroot salad with horseradish, egg, capers, gherkins and more!
Italian beetroot salad - a minty beetroot salad
Borscht - the classic Soviet soup
Barsczyk (Polish beetroot soup) - The previous recipe, made the Polish way
Beetroot and apple soup - a soup with character and lots of garlic
Barley Couscous, Beetroot and Feta Salad - a filling salad
Roast beetroot and Stilton salad - yet another recipe combining beetroot and horseradish
Beetroot falafel with toasted halloumi cheese - anything with halloumi must be good.
Lamb and beetroot casserole - Another robust meal
Beetroot and Goats Cheese Bruschetta - A herby lunchtime snack
Gazpacho de remolacha - A beetroot gazpacho
Remolachas a la Sevillana - Beetroot cooked in sherry
Salsa de Remolacha y Almendra (Beetroot and Almond Sauce) (TM) - A Thermomix recipe
Beetroot salad (hot) - An Indian influenced beetroot salad
Beetroot salad (cold) - The hot (temperature) version of the above

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 | Spoon onto serving plates and dress with the remaining [[Goats' cheese|goats' cheese]] and [[Salad|salad]] leaves
 }}
+===Beetroot recipes===
+We have a great selection of beetroot recipes.   My favourite is the [[Beetroot rosti]].
+{{Beetroot recipes}}
 [[Category:Recipes]]
 [[Category:British recipes]]