Picking and cooking beetroot straight from the garden is so good – the beets have an intensity of that earthy flavour that is unbeatable. It is my favourite vegetable at the moment.
The beetroot is slightly pickled and mixed with mustard. You can make your own mustard if you like, it is rather nice, but do so a couple of days before making this salad. It needs to mature for a few days.
This dish can be served as a salad, or on a bed of spinach cooked with garlic and lemon juice, or as a vegetable side dish. The colour of the beets is quite delectable.
Slightly Pickled Beetroot Salad with Mustard
500 g whole beets
0.25 cup balsamic vinegar
2 Tblspn verjuice or lemon juice
1 Tblspn olive oil, extra virgin of course
1 large tspn seeded mustard
sea salt and black pepper, to taste
Remove the leaves from the beetroot, leaving 1 – 2 cm of stalks on the beet. Trim the root without removing all of it. Wash the beets well – do not peel.
Boil or steam the unpeeled beetroot until cooked. Leave them to cool slightly, then peel the beetroot – the skin will slip off the beets easily.
Season the warm cooked beetroot with salt and black pepper. Be very generous with the black pepper.
Whisk the vinegar, olive oil, verjuice or lemon juice and mustard together in a bowl.
Toss with the beetroot and leave to marinate overnight if you can, or 1 hour minimum.