RED BEETROOT AND CELERIAC WITH CAPERS AND PINE NUTS

Red beetroot and celeriac with capers and pine nuts.jpg

There’s the typical February situation here, it looks so sunny and nice and warm but it’s an illusion created by the wild daffodils that are beginning to brighten up the fields, the mimosas that are getting more intensely yellow and the blossoming almond trees. With a setting like that you would expect to be able to throw off your jacket and just enjoy the sun but no, instead I’m sitting here writing with stiff ittle fingers because our boiler/heater or whatever it is called has been broken since Monday afternoon and even though it was repaired (hopefully)this morning, it takes time to heat up a hose like ours, especially when the weather is against you and send frosty mornings. I might be wrong but I take it as a personal affront. So here I am whining but I have to do something to keep these fingers moving and complaining comes so

To paraphrase the saying the last of the summer vine, here’s the last of the winter beetroots, at least from this front! This must be one of the least energy consuming dishes I have made lately, I just wrapped red beetroots and celeriac root in tin foil, put them in the oven until they are soft, I left them there for quite awhile, the kitchen needed to be heated up anyway with the boiler broken, and then there was just some chopping and mixing to be done. So simple.

Red beetroot and celeriac with capers and pine nuts.jpg

RED BEETROOT AND CELERIAC WITH CAPERS AND PINE NUTS

Red beetroots
Celeriac
Capers
Pine nut
Salt
Extra-virgin olive oil

– Wrap the beetroots and celeriac in tin foil and bake in the oven (150°C/300°F) until soft. I suggest that you wash the beetroot really well so that you don’t need to peel it later but can eat it as it is in case you want to present it as I did on the photo.
– When the vegetables are ready you scoop out as much of the inside of the celeriac as you can without making a complete mash of it and then chop it. Do the same with the red beet root.
– I rinsed the capers a bit before adding them because I didn’t want them to be too vinegary. Add capers and pine nuts to the vegetables, drizzle a little olive oil over, add salt if you want that, and mix well before serving.

Red beetroot and celeriac with capers and pine nuts.jpg

AddThis Social Bookmark Button

L