Today I decided to cook the Detroit 2 and Golden beetroot picked from the plot last weekend (see below). I had already picked and jarred the Detroit 2 red beetroot, so earlier on I was thinking about how to use up the golden beetroot, and yes, more deep frying and more pakoras came to mind. Well why not, I don't do it that often, honest! But before I give you the recipe for these lovely golden beetroot pakoras. Let me tell you a little bit about this root vegetable.
Beetroot has edible leafy tops which contain beta carotene, calcium and iron, which is great in salads or cooked simply like spinach or Swiss chard.
These days however, only the root is eaten - it can be grated raw, boiled, pickled in vinegar, roasted or baked in foil. Cooking beetroot can also be a bit of a pain, most people tend to boil them, but I think boiling beetroot introduced a wateriness to the texture, so I would recommend to reader to roast them, which guards all their juiciness. Then allow it to cool, before peeling the skin off gently.
Beetroot apparently has one of the highest sugar contents of any vegetable. What is unusual about the beetroot is the taste and texture of the cooked vegetable remains quite close to the raw, which is not good for someone like me. Well you see I am not a big fan of eating beetroots, as I find the flavour quite strong and earthy, but my husband D likes them, hence the reason me growing them at the plot. So you can imagine my excitement when I learned that there were many other varieties, not just in size and flavours but also in colours. For example, when you cut into a chioggia betroot it has alternating red and white rings inside of it. There is also white devoy, bulls blood, moulin rouge and burpees golden, which is what I am using for this dish. This golden beetroot is not so strong in flavour as the common dark purple variety that are available in most supermarkets. So you can imagine, I really liked these pakoras.
Also did you know that these days, many bakers are using Beetroot juice as a natural alternative to red food colouring. Have you heard of Red Velvet cake?!
I am submitting this recipe into this weeks Weekend Herb Blogging #198. This weeks host is Rachel from The Crispy Cook. The weekly food blog event showcases information and recipes about herbs, vegetables, fruits and other plant ingredients. Weekend Herb Blogging was first initiated by Kalyn's Kitchen in Utah, and is now organized by Haalo in Sydney, Australia, Cook (Almost) Anything At Least Once.
If you like the the look of these morsels, please do come back for my red beetroot kofta which I will be making later.
Gold Beetroot and coriander pakoras
You will need a deep fat fryer for this recipe
200g cooked beetroot, peeled and coarsely grated
2 spring onions, finely chopped including greens
60g feta cheese, crumbled (can be omitted for vegans)
2 tablespoons of finely chopped coriander (or mint)
salt and pepper to taste
80g fresh breadcrumbs
60g gram or plain flour
Mix the beetroot, spring onions, feta and herbs together. Season, then mix in the breadcrumbs to combine. Cover and refirgerate for about an hour.
In your hand tightly shape the mixture into golf size balls, adding a little flour to bind the mixture. Heat the oil and fry in batches until golden on all sides. Remove with a slotted spoon and drain on kitchen paper. Warning: please note the fresh coriander will splutter a little when you deep fry it, so just be careful. Inspired by a recipe from Maria Elias The Modern Vegetarian