Tag Archives: beets

Beef borscht

26 Oct

Beef borscht

My mother’s borscht was a vegetarian, austere affair. It was “cheap as chips” as the British say and the recipe made gallons. In my student days, I could live on a pot of borscht for a week.

This beef version is a richer, rib-sticking affair, more akin to goulash. Continue reading

Beetroot and celery salad

24 Feb

beetroot and celery salad

I wouldn’t have thought of combining beetroot and celery, but thumbing through Elizabeth David’s French Provincial Cooking I was intrigued by her description of this “admirable winter salad”. Continue reading

Beet, bean and bulghur salad

5 Dec

Much of the pleasure of this salad is in the contrast of textures — chewy bulghur wheat, crispy beans, juicy beets.

Adding a hard-boiled egg makes it more of a meal…

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Beet hummus

14 Sep

beetroot hummus

Hummus is a staple food in our house – I whizz up a batch nearly every week. While we never get bored of hummus, adding a roasted beet to the mix now and then makes a change.

I prefer to cook beets by wrapping them individually in tin foil and roasting in a hot oven until tender. Boiled or grated raw beet work fine too. Continue reading

Rosolli (Finnish root vegetable salad)

14 Dec

Rosolli salad

Rosolli is a Finnish root vegetable salad traditionally served at Christmas. What I enjoy most about it is the satisfying mixture of textures, from soft potato to the crunch of gherkin.

Crème fraiche and vinegar bring a sharpness to the dressing, balancing out the natural sweetness of the beets and carrots.

Continue reading

Borscht

24 Jun

Borscht

This is Mum’s borscht, which I grew up eating – she got the recipe from a Ukrainian neighbour who lived on our street.

I had a strong childhood aversion to beets. I didn’t like the sweetness of them, and remember hating how beet juice would seep into everything else on your plate.

Maybe that’s why I never minded borscht. For one thing, it was sour. Plus the seeping was a done deed, and everything stained a consistent shade of purply red. Continue reading

Herring under a fur coat (shuba)

20 Jun

Herring under a fur coat

Herring under a fur coat – now there’s an original name for a salad… Chopped herring is buried beneath layers of vegetables and cooked egg, as snug and warm as if it were under a fur coat.

Having looked at a number of recipes online, I chose this version because it seemed relatively light, with just a thin spread of mayonnaise on top, instead of each layer.

Some people make a large mound of salad and decorate it (similar to salata de boeuf), while others create individual portions using ring molds. I liked the idea of making it in a glass bowl so you could see the layers. Kind of like a herring trifle…;-) Continue reading