Hot raw beetroot with black pepper and lemon

Hot raw beetroot with black pepper and lemon

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
500g uncooked beetroot
1/4-1/2 lemon, to taste
60g butter
salt
freshly ground black pepper

Method

  1. Peel the beetroot using a vegetable peeler, wearing rubber gloves as the colour will stain your hands.
  2. Cut the beetroot into julienne, use a mandolin with a julienne cutter or grate coarsely. Squeeze the juice from the lemon and set aside.
  3. Melt the butter in a large, heavy-based frying pan over a high heat until foaming. Add the beetroot and sauté for 2–3 minutes, by which time it will be hot and dry but not cooked through. Season well with salt, plenty of pepper and lemon juice to taste.

Variations

  • Horseradish and dill beetroot: Add 1–2 tablespoons grated horseradish and 1 tablespoon dill to the beetroot with the lemon juice.

    Mustard beetroot: Add 1 heaped teaspoon wholegrain mustard when adding the beetroot to the pan.
Tags:
Leiths School of food and wine
cookery course
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