Seasonal Recipes

Beets cooked in cranberry juice with ricotta and dill


14–18 baby red beetroot (beets), no bigger than about 3 cm (1 1.4 in)
1 litre (34 fl oz/4 cups) cranberry juice
100 ml (3. fl oz) red wine vinegar
20 ml (0.7 fl oz) olive oil
1 teaspoon ground cumin
1 tablespoon honey
100 g (3 1/2 oz) ricotta or goats curd or feta
2 teaspoons chopped dill
Give the beets a really good scrub. Trim the tops and keep these for a nice salad later.
Put the beetroot into a pot, along with the cranberry juice and vinegar.
Bring to the boil, reduce the heat to a simmer and cook for 22–26 minutes, or until you can insert a small sharp knife through the beetroot easily.
Strain off the cranberry juice mixture, into a clean saucepan, and reserve.
Now peel the beetroot – while still hot baby! – by rubbing them between sheets of paper towel, discarding the skins.
Set the beets aside.
Cook down the reserved cranberry juice mixture over a medium heat, until it has reduced to a balsamic glaze consistency (about 100 ml/ 3. fl oz). Set aside.
Place a large frying pan over a high heat. Add the olive oil, then panfry the beetroot for 3–4 minutes, or until browned all over.
Add the cumin and toast for a further 1 minute, then add the honey and the glazed cranberry juice mixture. Cook for a further 3 minutes, then take off the heat.
Spoon the beetroot into a bowl. Drizzle with half the cooking liquid, which makes a wonderful dressing. 
Dollop the ricotta all over and sprinkle with the dill. 
Source : Hams and Bacon