I’m all for recipes that can be consumed a number of ways. This one just became a firm favourite, because (not only is beetroot really great for you and your digestion) as I discovered, can also be consumed as a refreshing cup of goodness in warmer weather, in a shot glass for a little pick-me-up, or as a delicious dressing to flavour things up a little. Feel free to omit the creams and ginger for a more savoury taste (and less fat) as laid out in the original recipe from Sally Fallons’ Nourishing Traditions (which I was inspired to make by The Nourishing Cook). All versions are delicious served hot or icy cold for a more refreshing zing.
INGREDIENTS
3 Medium Beets 2 tablespoons of butter
500ml water
sea salt OR fish sauce
1/2 tspn fresh or ground ginger
1-2 drops of vanilla essence
pinch of Stevia
1/2 can of coconut cream or coconut milk
full cream (optional)
- Peel Beets, chop coarsely in small pieces and sautee in butter.
- When tender, add water, bring to the boil and skim.
- Simmer about 15 minutes.
- Puree with a stick blender until smooth, adding in coconut cream, vanilla essence, ginger and stevia to taste.
- For an even creamier flavour add a few tablespoons of thickened cream.
Pariticularly good drizzled over a green salad or tropical fruit or fish (and I’m suspecting would taste great over homemade icecream!)
So tell me, what’s your favourite dressing to add a little zing?
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