May I started with the obligatory ‘you can’t beet a root’ joke? No? Oww. Skip over the next few paragraphs if you just want the recipe for this beetroot salsa rather than the rambling.
I’m not too sure if anyone has noticed this but over the past months I have been slowly posting less and less home cooking stuff. There are two very different but related reasons for that.
First of all, and this is the sad reason, I managed to tear up my little camera’s case. This means I am no longer able to attach it to our industrial-sized tripod. And my camera is really compact. As in, it will fit into my skinny jeans’ pocket compact. My kitchen is also a black hole when it comes to lighting and so taking photos with my compact without a tripod produce some very poor photos indeed (flash is mandatory).
So I have given up doing my own photos when I cook and Josh has taken over. While he does some fabulous photos, he is slow. He takes his time doing his photos. He gets out his SLR, off-camera flash and a reflector (which is actually a shiny white cardboard bag but that’s another story). I can’t afford to have him hanging out around taking several shots before he’s happy because things will start overcooking. And I hate eating anything slightly overcooked. So there’s less and less of that.
Secondly, and this is the happier reason, just in case you’ve missed it, we’re expecting a little baby girl soon. Unfortunately, it’s bloody hard work being pregnant and it results in two things: Josh overtaking most of the cooking duties because I get too tired (and he’s a boy, he can’t take photos and cook and I can’t be bothered learning to use an SLR) and when I do cook I a rotation of really simple (but good) food. Most of which I have cooked a million times.
And so sadly, for now, Spatula, Spoon and Saturday will concentrate on restaurant reviews and food porn. I have been trying to keep up with the Cookbook Challenge but I’m failing. Oops.
Now for the root-beeting (all right, all right, I’m stopping), beetroot salsa.
We were having some char-grilled lamb backstraps for dinner. This recipe arose from having a beetroot in the fridge and no idea what I should have done with it. So I figured I should try something that may go with the lamb. And after asking my uncle Google, I came up with this.
Oh yeah. Just in case you’re wondering, I had cravings for chips and so bought a pack of minimum chips from our local fish & chips who actually does really good chips. Once in a blue moon, we buy some chips to serve up with whatever we’re having for dinner (usually Josh’s burger with the lot). We never had their fish though. Anyway, wow sight-tracking galore this post, here was my lesson: CHIPS DO NOT GO WITH BEETROOT SALSA. Nor lamb backstraps.
- medium sized beetroot
- 1/2 tbsp olive oil
- a pinch of ground cumin
- a pinch of ground coriander
- a squeeze of lemon
- 1 tbsp of chopped fresh coriander leaves
- salt & pepper
Rinse the beetroot to get rid of any excess dirt. Microwave, peel on, with a splash of water in a microwave cook on high for about 7-10 minutes (depending how big it is – take it out after 7 and stick a skewer through. If the skewer goes through easily, it’s done). Remove from heat and let it cool.
Peel the beetroot, the skin will come off really easily. Cut into tiny cubes. Leave to cool down but not completely. While warm, dress with the other ingredients. The beetroot should be dressed very very lightly. It does not need much.
This will also make great bruschetta topping, served with lamb burger, souvlaki, or pita bread pizza. I think.
This time last year I made:Linguine with Italian Sausage and Tomato Sauce