August Seasonal Spotlight – Beetroot

August Seasonal Spotlight – Beetroot

Beautiful, deep red beetroots are in season this month. Sadly, none of our beetroots have survived the slug onslaught in the Cookery School vegetable patch this summer. One year, we grew so many beetroots that we didn’t know what to do with them. We ate as many as we could, pickled the rest, filled the pantry cupboard to the brim and still had to force large jars of pickled beetroots upon anyone who came to visit! Still, we are sure we are not the only ones who have similar green-fingered problems. We read one story about a woman who was forced to abandon enormous marrows, wrapped up like babies in newspaper blankets, on strangers’ doorsteps in a similar glut.

Our Cover Star

Our Cover Star

One of our favourite ways of using up our beetroots that summer was in our Asparagus, Pear and Baby Beetroot Salad, which we think is so delightful to look at that we gave it the cover slot on our cookery book ‘Simply 3-5.’ Fortunately, it looks as good as it tastes. For those of you who are not green fingered, the recipe merely calls for a jar of baby beetroot. If you have been more fortunate than us this year, or have bought your own raw beetroot, then boil it until tender and allow it to cool before adding it to the salad. About 4 medium sized beetroot should be enough but you can alter the quantities in times of beetroot plenty.



Serves 6

2 bunches asparagus, trimmed

2 small pears, skin on and sliced thinly

1 jar baby beetroot, drained

100g rocket

50 Parmesan cheese, shaved

Bring a saucepan of water to the boil and add the asparagus. Simmer for 2-3 minutes until just tender. Drain and rinse under cold water. Slice in half length ways.

Toss together asparagus, pears, beetroot and rocket leaves. Season to taste. Arrange on a platter and top with Parmesan cheese.

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