It seems wrong to talk about autumn now that we have snow and minus temperature here in Switzerland. But the market and our garden is still full of all these lovely autumn products like figs, chestnuts, pumpkins and such so let's just pretend we don't see the snow.
We had a tasty and very pretty salad the other day which I would like to share with you.
Toss the salad, figs, dill and beetroot in the dressing. Sprinkle with some Pecorino shavings and serve.
It looks like this was the ultimate beetroot weekend. We had our annual coeur de sel xmas dinner and even though 2 people claimed they don't like beetroot my part of the menu planning involved nothing but beetroot. Lucky me, both dishes very so delicious them people forgot they din't like beetroot.
After yesterdays Mackerel with caramelized beetroot we today had salmon marinated ( overnight ) in beetroot and orange zest accompanied with caramelized beetroot salad and a beetroot and port-wine dressing.
The dish is also from Aikens fish book It's not difficult at all but the salmon needs to be marinated over night and the kitchen get quire messy with all this different beetroot dishes.
I'm not gonna write down the recipe it's to0 complicated and by now you should know that you need the book, it's worth every penny!
This is a new favorite in our home. Mackerel is one of the few fish not endangered by overfishing - theres so many of them - but it's also a very tasty fish with a delicious taste. It goes perfect with the caramelized beetroot. We usually serve it with potato salad but you could also eat it accompanied with bread.
- 4- 5 Medium sized beetroot
- Olive oil
- 25 gr butter
- 1 tsb chopped Thyme
- 3 Rosemary stalks
- 20gr brown sugar
- 150 ml balsamic vinegar
- 20 ml fresh lemon juice
Rub the beetroot with some olive oil, salt and pepper. Wrap into aluminum foil and bake 1,5 hours in the oven ( 180° ).
Take them out and let them cool a bit, peel and cut into slices.
Heat the butter with and the olive oil add the beetroot the thyme, the rosemary . Slowly cook over medium heat for 10 - 20 minutes till the beetroots are caramelized. When the beetroot starts to get soft add the vinegar and the lemon juice and cook till the juice turns thick like a sirup and the vegetables are tender.
- 8 Mackerel filets
- 1 tsb fresh Thyme
- olive oil
- 2 gloves of garlic
- zest of one lemon and a good squeeze lemon juice
Make a marinade of chopped garlic, thyme, olive oil and lemon
filet the fish, cut the skin several times. Marinate on the skin side.
Put the fish on a baking tray skin side up and bake in the oven ( on grill very close to the grill ) for 3 to 4 minutes.
The recipe comes from my favorite fish cook book - Tom Aikens Fish
Yesterdays dinner was so nice I have to write it down so I don't forget to do it more often. It's quick and easy ( if you buy ready made dough for the flammkuchen).
Beetroot soup with thyme and creme fraiche.
Flammkuchen with creme fraiche, goats cheese, thyme, onions and honey.
I'm about to discover the beetroot. Thanks to nigel slaters new cook book "tender" . So far I was almost clueless what to do with a beetroot. I like them raw. I occasionally mad a raw beetroot salad with sesame. I tried soup once but wasn't satisfied.
Nigel has a lovely recipe for a salad whit beetroot and goats cheese which opened my mind.
Here a different approach to the theme:
This salad is really easy. Mixed green leaves, lukewarm beetroot, roquefort cheese. Depending on what else is on the menu garnish with walnuts.
4 small to medium beetroots skin on
mixed green salad leaves
roquefort cheese to garnish
red wine vinegar
salt and pepper
Bring a pan of water to boil ad the beetroot and let the beetroots simmer for approximately 1 hour or until tender. I like them al dente. Let them cool till you can handle them. Take of the skin and cut into slices.
Make a dressing with the walnut oil, olive oil, dijon mustard, red wine vinegar, salt and pepper.
Mix the salad leaves and the beetroot toss in the sauce and garnish with roquefort cheese and walnuts.