Fresh beetroot recipes French style
Replies: 12 - Last Post: Jul 16, 2012 9:48 AM Last Post By: ceylont
Jul 10, 2012 1:50 PM
Fresh beetroot recipes French styleI have noticed that there are lots of vacuum packed cooked plain beetroots inFrench supermarkets. does anyone know of french recipes for fresh cooked beetroots? I have one for fine diced cooked beetroot in a dijon mustard sauce. there must be lot more.
thanks for your collective wisdom. joyV
Jul 10, 2012 2:20 PM
1I looked in Julia Child's Mastering I & II. She has a Salade a la D'Argenson that is a beet and rice salad. I didn't much like the idea, but the blogger I linked above thought it "very tasty."
While trying ot fins Julia's recipe, I blundered into this discussion. Beets in France, where someone from France says "we hardly ever use beets any other way than as a salad, finely diced."
I use beets a lot in salad and I think beets with a mustard vinaigrette would be rather French.
Jul 10, 2012 4:29 PM
Jul 10, 2012 6:13 PM
Jul 11, 2012 9:55 AM
4Until fairly recently, it was hard to even find raw beets in France, especially in supermarkets where they are indeed cooked and vaccuum-packed. Some theory about beets taking forever to cook and having to do it in a pressure-cooker.
However, I often find raw beets at outdoor markets now, and the new ones are just appearing. I have only ever seen them with vinaigrette dressing when they are cooked (and diced), but some people grate the raw ones for salads.
I used to have an old French neighbour. When I told her I made soup (borshch) with beets, she was horrified at the idea of eating anything that colour. At the time, I wasn't quick enough off the mark to tell her it was the same colour as wine.
How's your French? Here are some recipes for you.
Edited by: bjd to add the link
Jul 11, 2012 4:59 PM
5Beetroot salad that I make occasionally.
Beetroots cooked, let them cool and then cut them into cubes.
Dressing made from: half a cup of olive oil, fresh lemon or lime juice from a whole fruit, pressed garlic, s&p. Pour the dressing over the beetroot cubes.
Cut feta cheese or goat cheese into small cubes (or crumble), add to the beetroots and mix.
Lay a few rocket lettuce leaves on top.
Jul 12, 2012 9:51 AM
Jul 12, 2012 10:32 AM
Jul 12, 2012 11:13 AM
I roast beets, when I've already got the oven on for something else. I wash the beets then wrap them in foil. I use either heavy-duty foil or a double wrap of regular foil, because those root tips have a way of poking through. I do not dry the beets before wrapping, so that there is a bit of steam in the packet.
I bake them for about 25% longer than I would bake a potato at the same temperature. For instance, if I'd bake a potato for an hour, I bake the beets for an hour & 15 minutes.
After baking, I let the packet cook unopened until it's lukewarm-ish, and throw it in the fridge to chill. Skins slip right off when I'm ready to use them.
Jul 12, 2012 1:53 PM
9Well - they did actually cook in 5 mins in microwave - 900 watt oven - but they were smaller beetroots, not the huge ones. were about 6 cms diameter and I removed most of their leaves and left the roots on. didn't want to chop off all leaf area as that makes them bleed. I pricked them with a fork the same as you do for whole potatoes to stop them bursting through their skins. Usually I would put them in a circular bowl and coverr with cling film but as am on holiday I improvised with putting them inside a plastic bag and cooked them. JoyV
Jul 13, 2012 12:35 PM
Jul 15, 2012 1:34 AM
11Last season I went out for a meal to an Indo French restaurant known for it's inventiveness, I chose the beetroot carpaccio salad for starters, it was pleasant enough but the beetroot was cut so thin it was almost transparent. It was the sort of thing I'd have expected to see on 'Master Chef Australia' kind of over creative but missing the punch.
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