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| Beet Chutney |
| This chutney is spicy and festive; it pairs locally grown beets with exotic spices. Serve it with something cooling, like hummus or raita, to compliment its spiciness. |
| DOWNLOAD RECIPE |
- 4 medium red beets
- 2 T. olive oil
- 1 T. finely chopped fresh ginger
- 2 teaspoon finely chopped serrano or jalapeno peppers
- 1 T. peanut oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 T. finely chopped cilantro
- 1/2 teaspoon red wine vinegar
- 1 teaspoon lime juice
- 1/4 teaspoon cayenne
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Preheat the oven to 400 degrees. Roast the beets in the oven with the olive oil and a splash of water, seasoned with salt and covered tightly.
When they are cooked through, after 30 minutes to an hour, cool and peel them, and cut them into 1/8-inch dice. Combine the beets with the ginger, serrano pepper, peanut oil, salt and pepper, cilantro, red wine vinegar, lime juice, and cayenne. Taste and adjust for salt, vinegar, and spiciness.
Serves 4. |
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