BEETROOT

by Ed Halmagyi
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Instructions

Have I got news for you! Forget the Viagra and the Horny Goat Weed, there is a more natural and effective way to enhance the romantic side of your life.

Beetroot.

Believe it or not this humble vegetable is a concentrated source of boron, a chemical essential for the production of human sex hormones. I always thought this was just a joke. You know, ‘You can’t beat a …….’. Well, you get the picture.

The beet family includes several colours of edible roots: red, orange, white, yellow and candy-striped. All these varieties originated in central and northern Europe. The family also takes in other plants such as Swiss Chard and Bull’s Blood that are cultivated solely for their leaves.

Beetroot’s popularity with chefs has much to do with its sweet flavour. In fact 30% of all the world’s sugar production comes from a member of the beet family. Even the common market beetroot yields a soft and honeyed perfume when cooked well. For the sweetest results, beetroot should be slowly roasted with just a little oil and salt. Set your oven to 160°C and bake the beetroot under foil for about 3 hours, or until a knife can pierce the roots gently.

I guess it has something to do with my Hungarian heritage, but I have always been fascinated by beetroot. That colour, so intense, so deep. In its various forms (sauce, paste, puree, chunks) beetroot has always added eye appeal and value to my cooking whether at the restaurant or at home.

Oh, and to answer that eternal question, how do you remove beetroot stains from clothing? Buy some liquid glycerine from your local pharmacist and rub it in well before washing normally. It’s that easy!
Roasted beetroot salad