Red Beetroot

I find it quite strange how certain years I can’t stand certain food and then next year I can’t get enough of it. Beetroot is one of them, last year I couldn’t care less if I had it or not but this year, I just love it. Especially cold, simply cooked and then eaten cold with some nice vinaigrette drizzled over it. My mother loved beetroots too, she was a real seasonal eater, she relished in the fresh food of the season she could find or is it that when I was small and even young, you did eat what the season brought you, the infinite abundance of one continuous season was far off and we probably had better food in a way even though there were less of it. And it makes me more and more convinced that this commercial richness leaves us poorer. It definitely don’t make the poorer parts of the world any better off; we have more to choose from but we eat less nutritious food and so much still edible food is just thrown away in shops, markets and in our homes. I wish I could come up with a good solution but until then, I try to eat seasonal and I try to throw away as little as possible of what can still be eaten or used. I try.

This is a simple way to eat beetroot, simple and delicious. I still have a crush on pink pepper so I obviously had to try it in a vinaigrette with my beetroot, you can use dry pink pepper or in brine, both go very well here.

Red Beetroot With Pink Pepper and Pine Nut Vinaigrette

serves 2

2 medium beetroots, cooked
1,5 – 2 tbslp pink peppercorns, dried or in brine
2-3 tbalsp pine nuts
1 tbslp mild vinegar
3 tblsp extra-virgin olive oil

– Slice the beetroots thinly and distribute them on two plates.
– Whisk the vinegar and the oil with a little salt. If you use pink peppercorns in brine, there’s no need to add more salt. Add the peppercorns and the pine nuts and mix.
– Drizzle over the beetroot and serve.

Red Beetroot With Pink Pepper and Pine Nut Vinaigrette

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