Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, beetroot confit. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
In a bowl, combine remaining ingredients. This confit is a meal itself, scooped over mash or a baked potato. It also makes a lovely contrast to roast duck, venison, pork, or sausages. salt and pepper.
Beetroot Confit is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Beetroot Confit is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have beetroot confit using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Beetroot Confit:
- Prepare 3 medium sized beetroots
- Take 2 Bay leaves
- Make ready 2 Sprigs of mint
- Prepare 2 tbsp Olive oil
- Get 2 tbsp Red wine vinegar
- Take 2 tbsp Sugar
- Make ready 1/2 tsp Five-spice powder
- Get 1 Salt
- Take 1 Pepper
- Make ready 1/2 cup Water
For the pickled beetroot, combine all the ingredients, except beetroot, into a saucepan and stir over Add a fillet of confit ocean trout and season with salt flakes. Place a piece of crispy skin next to ocean. Puree beetroot in a blender with half a clove of finely grated garlic, salt, pepper It's important to have a thermometer for this recipe as the aim is to cook it on a very low and even heat, allowing it to confit. Beetroot is a root vegetable that contains important nutrients.
Steps to make Beetroot Confit:
- Peel and grate the beetroots.
- In a bowl, combine remaining ingredients
- Place a pot on medium heat and add the mixture and the beetroots
- Cover and simmer until the liquids have evaporated (approximately 30 minutes)
- Lift out the bay leaves and mint. - The confit can be kept 2 to 3 days in the fridge and reheats well
Studies state its benefits in lowering Table Of Contents. Beetroot, known for its intense, red colour, is a great source of vitamin C, dietary fibre and antioxidants. In Victoria, beetroot is at its peak between June and November. And the beauty of it is that none of these pastes takes more than a few seconds to put together. Confit trout salad with golden beetroot and ricotta.
So that’s going to wrap it up with this exceptional food beetroot confit recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
