WHEAT
ROASTED BEETROOT PURÉE AND BURGHUL WITH MIXED FRESH HERBS
Burghul is a refreshing alternative to rice and couscous. It’s best known in green tabbouleh, but when introduced to beetroot blushes a fuschia colour. Serve spoonfuls on the witlof leaves for a meal starter, or on mixed platters of mezze, tapas or antipasti.
PREPARATION TIME: 20 minutes | COOKING TIME: 25 minutes | SERVES: 6
3 medium beetroot (beets), scrubbed
2 /3 cup (170 ml/5½ fl oz) olive oil
2 cups (500 ml/17 fl oz) water
sea salt flakes and freshly ground pepper
1 cup (200 g/7 oz) medium burghul (bulgur)
1 /3 cup (80 ml/2½ fl oz) red wine vinegar
2 teaspoons Dijon mustard
1 /3 cup (80 ml/2½ fl oz) vegetable oil
3 handfuls mixed herbs, roughly chopped
2 spring onions (green onions/ scallions), trimmed and finely sliced
½ cup (60 g/2¼ oz) finely chopped celery
1 witlof (chicory), leaves separated
1 /3 cup (95 g/3 oz) natural yoghurt
Preheat the oven to 220°C/425°F (fan 200°C/400°F).
Cut the beetroot in half and arrange in a roasting pan. Drizzle with 1 tablespoon of the oil and splash with 2 tablespoons of the water. Sprinkle with salt and pepper, cover with foil and bake for about 20 minutes, or until tender. Cool the beetroot and then peel and dice.
Put the beetroot in a pot with the remaining water over medium–high heat, bring to the boil and simmer for 2 minutes. Strain the beetroot, reserving the liquid. Put the burghul in a bowl, measure 1½ cups (375 ml/13 fl oz) of the reserved beetroot liquid and pour this over the burghul. Cover with plastic wrap and leave for about 45 minutes, or until the burghul has absorbed the liquid.
Blitz the beetroot with the vinegar, mustard and remaining oil in a blender (or use a hand-held blender), until it becomes a coarse purée. Add salt and pepper to taste. Tip the mixture into the burghul, add the herbs, spring onions and celery, and mix well. Serve immediately (or refrigerate for up to 1 day), with witlof leaves and dotted with yoghurt. Alternatively, serve the yoghurt on the side.
TIP Herbs that complement beetroot include dill, tarragon, thyme, basil and chives.