It's another Gluten Free Recipe Challenge!
This time we're cooking with beetroot. It's an underrated little root, sweet and earthy and delightfully purple, it never fails to make me feel autumnal in the best way possible. The challenge was to make this gem into a vegan-friendly recipe, so no daily products, eggs, honey or any other animal derived products. It was, I'll admit, a tough one. I have much respect for vegans, especially since most abstain from animal products for ethical reasons which must take gallons more will-power than I own; as for gluten free vegans, I doff my cap to you!
It's a busy time of year, holidays, back to school and hectic schedules mean that the bloggers are a select bunch this time, but they have some absolutely delicious ideas.
|Claire's Mousse Cake|
Hazel at Flicker of Fully Fun made Beetroot and Lentil Bake
Claire at The Gluten Free Notebooks made Chocolate, Beetroot and Orange Mousse Cake
Debra and The Awkward Eater made Beetroot and Squash Risotto
|Hazel's Beetroot and Lentil Bake|
I have just come home from a holiday in Wales, so I was rather pressed for time, too. Hence, my quick pickle!
Quick Beetroot Pinkle
If I was feeling pretentious, I'd call this beetroot carpaccio but I rather like the name "pinkle", because that's what colour the vinegar (and your fingers) turn.
250g (ish) beetroot
75ml cider vinegar
50ml caster sugar
1 tsp cumin seeds, gently bruised
- Scrub the beetroot and wrap them in foil, roast in the oven for about 45 minutes at 180°C. Allow to cool and peel the skins (they'll come off easily when cooked and your fingers won't end up quite as pink!)
- Slice the beetroot finely and place in a colander set over a bowl, or the sink. Sprinkle with the salt and leave for 10 minutes.
- Mix the vinegar, sugar and cumin seeds in a bowl and add the beetroot. Stir together and make sure the beetroot is under the level of the vinegar. Leave for a few hours before serving.
I am a little obsessed with this at the moment and tend to eat it straight without accompaniment, but it also goes will well with salads or, if you eat it, mackerel.