Saturday, April 9, 2011

Beetroot Soup

I recently made a salad with grated raw-beetroot: it was delicious!

Beetroot or redbeet leaves
Beetroots (root and leaves) are said to be full of vitamins A and betaine (good for cardiovascular health -wikipedia source).

My Mum usually makes salad with redbeet (with the root and discard the leaves).
Quick recipe: Wash the root and cook it in boiling water* until tender; let it cool down, peel and slice it into big chunks. In a salad bowl prepare dressing**, and toss the root cut into pieces in; mix well.  

* The water used for boiling the beetroot in can be later used as a dye to colour clothes in pink.

* My Mum's vinaigrette - salad dressing: Mix one by one the following ingredients in this order:
- 1 tbsp Dijon mustard (whole grain or ground seeds), - 1 pinch salt, - freshly ground black pepper (to taste), - 1 tbsp red wine vinegar, - 3 tbsp olive oil. If you like a strong pungent flavour add 1 clove of crushed garlic in.  Mix well.

Here in Hong Kong I learnt to use both the leaves and the root of this vegetable and make a delicious soup together with pork and ginger. 

Below is the adapted recipe given to me by Hong Chi Homestead (a social enterprise from whom I order organic vegetables each week).

  • 2 slices of ginger, gèung
  • ½ catty (300g) of lean pork, sau-jyù-yuhk
  • 1 beet root (root and leaves), hùhng-choi-tàuh or tìhm-choi-tàuh (which in Chinese literally mean red-vegetable-head and sweet-vegetable-head respectively)
  • 6 bowls of water

  1. Peel, wash, and cut into large chunks the red beet root.
  2. Wash and cut the leaves into 10cm pieces.
  3. Wash and scald pork.
  4. Bring 6 bowls of water to a boil. Put in pork, root and ginger and bring to the boil again.
  5. Cook over high-flame for 15 minutes. Then reduce heat.
  6. Cook over low-flame for another 45 minutes.
  7. Add the red beet leaves in.
  8. Cook for another 15 minutes (until the leaves are tender)
  9. Bon appétit!

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