Roasted Beets with White Bean Mash & Salsa Rustica
One of the highlights of our end of harvest season feast this year was this fabulous beetroot recipe from Eileen of Moreish Good Food. And she kindly agreed to us posting her recipe on the Laurelbank Farm website for everyone to enjoy.
Serves 6
Bunch of Beetroot
Olive oil for drizzling
1 Lemon, zest and juice
For the salsa rustica:
1 shallot, finely diced
2-3 tbsp red wine vinegar
50g shelled pistachios
3 cloves of garlic
3 tbsp capers
a handful of mint
a bunch of parsley
1 tbsp apple cider vinegar
½ tsp honey
1 lemon, zest and juice
120 ml extra virgin olive oil
For the beans:
2 x 400g tins white beans, reserve the liquid from the tin
2 Bay leaves
2 Garlic cloves
1 Lemon, juice and zest
2 tbsp Extra virgin olive oil
Wrap the cleaned beetroots in tin foil, drizzle with some olive oil and place in a hot oven until the beetroot is cooked. When cool enough to handle peel the beetroot, cut into wedges, season and drizzle with lemon juice and zest.
Put sliced shallots into a small bowl and cover with red wine vinegar. Let it macerate for 20 minutes.
Place, pistachios, garlic, capers, olives, herbs, apple cider vinegar and honey in food processor.
Add juice for half a lemon and pour in half the olive oil, continue adding the olive oil, a little at a time, pulsing until the salsa has chunky consistency. Taste and adjust seasoning, adding more lemon if needed. Strain shallots and them add to the salsa.
Heat 2 tbsp of olive oil, and fry garlic until soft, add the white beans and some of liquid of the tins. Add the bay leaves and squeeze half the lemon.
Once the beans are hot, remove the bay leaves, then using an immersion blender, mash up the beans adding more water if necessary. Add lemon zest, check seasoning and add more lemon juice if needed.
To serve, spread the bean mash on the bottom of the plate, spoon over the roasted beetroot, and finish with the salsa rustica.