This’ll bring a lively dash of colour to the table, and elsewhere too the next day. The Bevski made it for us on Christmas Day, so it probably won’t taste nice, even though it does. Tinned beetroot just ain’t gonna do here, as they will already have been preserved in salt and vinegar. If you have a pressure cooker use that for the beets, as cooking them in a normal pot takes a tedious spell of time.
- 500g beetroot (weight not including the stalks)
- 500g punkyin (or use pumpkin if you like)
- 250g green beans
- 1 medium red onion
- 1 clove garlic
- 3/4 cup of pine nuts
- caramelized or otherwise very thick and yummy blasamic vinegar (or use balsamic vinegar instead)
- olive oil
- salt and pepper to taste
For the making:
- Pressure cook/boil the beetroot until just soft, and slip off the skins under cold water. Discard the cooking water; The Bevski say’s it is very good for the vegie garden once cool.
- Chop the cooked beets into large wedges
- Meanwhile chop the punkyin into large chunks, brush with oil and roast
- Halve the peeled onion at the ‘equator’, then slice each half into four even chunks. Along with the crushed garlic (and optional salt and pepper) saute until onion is clear.
- Blanch the trimmed beans; aiming to have them still crispy. Flush thoroughly with cold water after removing them from the heat to stop them from continuing to cook.
- Combine everything into a large bowl, drizzle with the blasamic vinegar and sprinkle it all with the pine nuts.
- Serve, ensuring you tell everyone “This won’t taste nice” (don’t worry – it will)