beetroot

November

Beetroot Pickled with Chilli and Hibiscus

This month’s recipe comes to us courtesy of the rather talented Helen over at HelenGraves.co.uk She used this month’s seasonal ingredient Beetroot, to great effect in this Pickled beetroot with Chilli and Hibiscus. Then gave us a secondary blast with an #Againspiredrecipe for November’s seasonal ingredient - Beetroot in the form of a roasted Beetroot, Squash and Halloumi with Chilli Dressing.

Ingredients:

1 kg beetroot, roughly similar in size if possible

300ml white vinegar

200g caster sugar

12 hibiscus flowers

2 ancho chillies

2 bay leaves

2 allspice berries

1 teaspoon salt

Method:

Simmer the beetroots until just tender, then drain and set aside to cool a little before peeling and cutting into pieces that will fit easily into the jar. In a saucepan, combine the vinegar, sugar, hibiscus flowers, ancho chillies, bay leaves, allspice berries, salt and 200ml water. Heat gently, stirring, until the sugar has dissolved.

Pack the beetroot into sterilised jars and try to divide the hibiscus flowers, bay leaves and chillies evenly between the jars, then pour over the liquid and seal.

And now something a little more Aga Inspired from Helen!

Beetroot, Squash and Halloumi with Chilli-Herb Dressing

100g halloumi cheese, cubed

3 small beets, cut into small dice

1 small butternut squash, cut into large chunks

1 small handful sunflower seeds

1 red chilli, de-seeded and finely chopped

1 handful mint leaves, chopped

1 handful chives, chopped

1 handful parsley, leaves picked and left whole

Olive oil

Salt and pepper

1 teaspoon wholegrain mustard

Juice of 1 lemon

1 bulb garlic

Method:

Preheat the oven to 200C (425F, gas 7). Or place in the Aga on the Grid Shelf on the Floor of the Roasting Oven

Put the squash, beets and garlic in a roasting tin, splash with olive oil, season with salt and pepper and roast for around 45 minutes until the veggies are tender.

Fry the halloumi in a dry pan until golden.

Mix the lemon juice, herbs, chilli and mustard together with some pepper fine salt and mix well. When the veggies are done, squeeze a few cloves of the roasted garlic in too. I like to serve the rest of the cloves on the side but they are also delicious spread on toasted bread with some fruit and/or cheese.

Put the veggies and halloumi on a serving dish, pour over the dressing and add the seeds.

Win a £100 Waitrose voucher! Use the seasonal ingredient - Beetroot - in your own recipe during November. Click here for details.