remoulade beforeI’m very grateful to beetroot. I’ve not had the most fecund of growing seasons, but the beetroot, despite a shaky start, has been the most prolific and certainly the most pest-free crop this year. Unlike the courgette glut, which warranted a second Glut of the Week slot simply because it bullied it’s way to the front, threatening me with 3 kilo marrows, the beetroot gets a second slot because it is a jewel – a blessed, understated gem of loveliness – that just waits quietly and keeps cropping, sure that hard work alone will make it favourite.

We’ll begin with a light lunch recipe: Beetroot and Apple Remoulade.

remoulade afterUsually made with celeriac, this recipe is part remoulade part coleslaw I suppose.

  • 1 apple
  • 1 beetroot, roughly the same size as the apple
  • 2 egg yolks
  • approx. 50ml sunflower oil
  • 1/2 tsp Dijon mustard
  • 1 tsp Moscatel vinegar
  • pinch of salt

Serves 2.

First, make the mayonnaise. Beat together the egg yolks, mustard, vinegar and salt then gradually pour in the oil, whisking constantly, until you have a thick mayonnaise. Adjust seasoning to taste.

Next,  chop the apple and beetroot into fine matchsticks, or use a mandolin if you’re fingers aren’t precious to you. Toss the chopsticks in the mayonnaise, check seasoning and serve alone or with salmon or chicken.

More beetroot recipes to come later this week…. involving vodka…. and caviar…..