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)
You see what I’ve done there don’t you? “Funghi”….”fun guy”…oh the wit. When you’ve stopped guffawing just pick yourself up off the floor and hold together your split seams.
This pasta dish uses the Balsamic Butter Bean Salad and tosses it over some pesto tagliatelle pasta. Simple…hearty…colourful…what more could you want?
You will need:
- A batch of pesto
- A batch of Balsamic Butter Bean Salad
- 1/2 glass of white wine (I’ll leave it to you to figure out what to do with the other half a glass)
- Spelt tagliatelle pasta (or penne, or whatever)
Now ze doing:
- Cook the pasta as per instructions on packet
- Meanwhile; dump about 3/4 cup of the pesto into a small saucepan, together with the wine. Simmer (covered) over a low heat until the wine is reduced, stirring regularly to ensure it doesn’t stick.
- Stir the pesto/wine sauce through the cooked pasta, together with an additional teaspoon of fresh pesto (the pesto has raw garlic in it – so you’re cooking most of it and then just adding a little “raw” pesto in to sharpen up the taste a little)
- Serve the pasta, then top with the (warm) bean salad
It can’t be summer….not where The VegHead is anyway. The give away is the fact that its very white outside, and more white stuff is falling from the sky. So it must be either snowing, or a CIA aeroplane carrying a cocaine shipment has exploded in mid-air overhead. As Kate Moss is absent from the scene…it’s probably snow.
If it was summer then perhaps this salad would perhaps be being served to guests as we sipped Pimms into the long English evenings. It is very nice either warm, or “room temperature” (have you ever wondered “Which room?”).
Anyway…this ended up being the basis for a pasta dish for dinner last Thursday. I was going to write up the recipe for that, until as she was eating dinner SheWhoMustBeFed exclaimed “Hey…isn’t this the butter bean salad thing with balsamic vinegar?”. Clever thing she is…
So instead of writing up that dish in full, it seemed more sensible to write up this dish, and then in the recipe for the pasta dish just refer back to this. Are you following?
- 1 cup of cooked butter beans
- 1 small red onion
- 1 cup of small fresh button mushrooms
- thick, gorgeous, sweet balsamic vinegar
- pinch of ground black pepper
- olive oil
Do it to me baby:
- Peel the onion and top and tail it. Halve it “across”. Then quarter each of those halves. Then peel apart the layers, making little “cups” of onion.
- Very lightly saute the onion in a little olive oil
- Add the mushrooms, beans, pepper and tamari. Continue over a low heat for a few minutes.
- Heavily drizzle with balsamic vinegar
- Stir and serve