Tuesday, 9 August 2011

Unlikely siblings

I was harvesting two very different vegetables the other day when I realised that they are (botanically) very close relatives. The first one was Beetroot. These are a golden yellow variety called "Burpees Golden".


This year is the first time I have grown golden beetroot. My perception is that they grow more slowly than the red ones, but this could just be coincidence. I have also found them to be a lot sweeter-tasting than the more traditional red varieties. I think they would be nice roasted with a bit of honey and thyme.


The other "sibling" is Swiss Chard. It looks completely different, doesn't it? But you think about the taste. It has the same "earthy" flavour.


I picked some in the afternoon, and wanted to keep it for the following day, so I stood it in some water. In my opinion, it looks just as attractive as any bunch of flowers!



This is how the two came together: I cooked the beetroot, peeled and sliced them and served them on a bed of wilted Chard leaves - just the green part, since I had eaten the stems the previous evening, steamed alongside some Tenderstem broccoli.


In retrospect I wish I had sprinked the dish with some chopped toasted walnuts and a drizzle of nut oil of some sort.




15 comments:

  1. Mark, did you use any seasoning at all besides, perhaps salt and pepper? I have never had yellow beets---in fact, I never knew they existed! In fact, the red beets we grew in Kentucky were a very deep burgundy red, very staining and I liked them best pickled. Can you tell me a flavor that is similar to yellow beets? Interesting post.

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  2. Looks good, I love the colour of the beetroot cooked.

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  3. Wow, that really does look good!

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  4. Mark, I think you're right about the yellow beetroot taking longer. I grew them along with the red last year and they took longer for me.

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  5. Pretty food!!!!...but maybe somewhat incestuous in the dish. LOL

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  6. Such pretty yellow beets. The chard and beets combination are very eye catching. They must taste good too. Alas, I have no idea how either taste. Thanks to your posts, I am at least getting to see them.

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  7. We've grown the Burpee Golden beetroot too but haven't pulled any just yet - must admit that the only way I like to eat chard is to use the young leaves raw in mixed salad leaves.

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  8. I sometimes substitue beetroot leaves for chard when I'm cooking and it usually works out well. I have to say I prefer the flavour of the red beetroots but perhaps I am just a traditionalist at heart....

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  9. Wonderful colours on your plate, I am sure, so it is the taste. We prepare chard with cooked potatoes, some garlic and olive oil.

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  10. Looks delicious Mark - and your Chard bouquet made me smile, as I have one just like it in the kitchen right now, ready to be turned into gratin for tea with courgette. I love burpees golden grated in a slaw with carrot and cabbage, topped with a yoghurt vinaigrette.

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  11. I've grown Burpees Golden this year for the first time - and I think I prefer them to the red variety. They looks so much prettier on the plate and are definitely less messy to prepare!

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