Beetroot is in undeserved abandonment, don't you think?
In most cases, it is used exclusively as one of the ingredients of borscht and herring under a fur coat. Beetroot salads or vinaigrettes are rarely made - there are a lot of products that are more tasty and interesting, in the eyes of eaters ...
And to cook from beets, for example, cutlets (although they are said to be healthy), or something else... so this is fu-fu for many.
Why is that? I do not even know. For a long time I did not consider this useful, undoubtedly, root vegetable as the main ingredient. Probably not a habit.
But in fact, a lot of delicious things come out of it.
For example, a pate sauce with roasted peanuts.
We take:
- Small beets;
- Two tablespoons of lemon juice;
- A tablespoon of wine vinegar;
- A teaspoon of honey (a little more or a little less, depending on how sweet the beets are);
- Vegetable oil (olive or sunflower) - from forty milliliters starting (just if you have very large beets, you will have to increase its amount drop by drop);
- Rosemary branch;
- A handful of peanuts (unsalted) - well, about 50 grams, but if you like the pronounced taste of peanuts, then more;
- A couple of cloves of garlic;
- Pepper and salt to taste.
How we cook:
We clean the beets and cut them into small pieces or cubes. We send it to a saucepan, pouring a small amount of water (so that it does not boil, but stews over low heat, barely immersed in water) and lemon juice (keep the color).
You need very little water - after all, it will also go into the sauce, but there you don't need a lot of it. Covered the beets - and okay.
When the beets are completely cooked, remove from heat.
Fry the peanuts in a skillet without oil, along with the rosemary torn into fragments.
We send it all to the beets, add the remaining ingredients and punch with a blender. Look at the consistency - if it's too thick, you can add a little oil.
In theory, this sauce is used in the same way as pesto sauce - it is not for nothing that it is called "beet pesto", but I just like it on black bread.
Bon Appetit!