1 red beet, roasted, peeled, and sliced
4 large scallops
1 tablespoon butter
salt & pepper to taste
4 large sage leafs
olive oil
balsamic vinegar
1. Place the salad leaves on 4 small plates.
2. Place a slice of
roasted beet on top.
3. Heat the butter in a pan and sauté the
scallops for 30 seconds on each side.
4. Place the scallops
on top of the leaves and beet.
5. In the same butter, sauté the
sage leaves until crisp, this will only take a few seconds.
6. Place the sage leaf on top of the scallop.
7. Drizzle with
a little olive oil and balsamic vinegar.
Polenta with Beet Leaves & Pancetta
You can also use the beet leaves for cooking. They have a
slightly bitter taste, almost like endives.
Serves 4
100g pancetta, cubed
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
leaves from 1 bunch of beets, washed and chopped
3/4 cup chicken stock
2 tablespoons sherry
salt & pepper to serve
4 portions polenta to serve
1. Sauté the pancetta golden in a pan.
2. Add shallots and
garlic and sauté until the shallots are soft.
3. Add beet
leaves, stock, and sherry.
4. Let the mixture cook for 2
minutes.
5. Season with salt and pepper.
6. Serve over
freshly cooked polenta.
Beet Soup
My take on the classical Bosch Soup.
Can be served hot or cold, but I prefer cold.
Serves 4
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 carrot, finely chopped
1 leak, only the white part, thinly sliced
2 tablespoons dill, chopped
4 cups chicken stock
6 large beets, roasted, peeled, and chopped
salt & pepper to taste
1⁄
2 cup sour cream
1. Heat the oil in a pan and sauté onion, carrot, and leak
until soft.
2. Add dill and stock and bring to a boil.
3. Add
the beets and let the soup simmer for 15 minutes.
4. Pour
the soup into a blender and blend until smooth.
5. Season
with salt and pepper.
6. Cool and serve in glasses with
sour cream.
