Staying at home means more time to cook, with help from our friends Bill's, we're sharing some great recipes and tips for you to attempt at home!
Salads involving roast beetroot are all the rage right now and for good reason, easy to roast and delicious with a strong, salty cheese. The strong flavour needs to be matched, try Bill's favourite combinations of feta or halloumi.
To roast, place a beetroot on a baking tray, skin on, and in to a fairly hot oven (2oo℃ /180℃ fan/ gas mark 6) for 45 minutes. You can wrap loosely in foil or drizzle with oil but really they are fine on their own. Run a knife into them to check they’re done, let them cool and then peel.
One of Bill's favourite things to do with them is make this seasonal pesto. The restaurant usually serves it with Beetroot & Goats Cheese Arancini – seriously more-ish!
Delicious on pasta, bruschetta or simply on toast topped with cheese and grilled.
Makes One Small Bowlful
- 1 medium beetroot, roasted, cooled and peeled
- 1 garlic glove crushed
- 30g pine nuts
- 30g Parmesan, grated
- 1 tsp sesame oil
- 2 tsp olive oil (or more, to taste)
- a handful of basil leaves, torn
- Roughly chop the beetroot and put in a blender long with all the other ingredients.
Blend for just long enough to create a textured pesto – if you want it more liquid simply blend with additional olive oil until you reach the desired consistency.
Season to taste with salt and freshly ground black pepper, This will keep for a few days in the fridge in a sealed jam jar.
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