Читать книгу Vegetables - Sophie Grigson, Sophie Grigson - Страница 12

The main markets in both Melbourne and Adelaide are thrilling. Bustling and vibrant, they offer superb produce, ranging from fruit and veg, through cheeses, wines, meats and breads, not forgetting dazzling deli stands where you can choose from impressive ranges of freshly made pestos and dips. The brilliant pink of one dip made us pause, then inspired a picnic built around it. The natural sweetness of beetroot balanced by a touch of sourness from the cream and lemon and a waft of spice is very good – eat it with warm pitta bread or batons of cucumber, pepper, carrot and celery.

Serves 6

3 medium fresh beetroots, roughly 300–350g (ll-12oz)

1 teaspoon cumin seeds

1 teaspoon coriander seeds

250g (9oz) soured cream or thick Greek-style yoghurt

1–2 tablespoons lemon juice

salt and pepper

Trim each beetroot, leaving about 3cm (1¹/₄ in) of stalk and the root in place. Wrap each one in foil, place in a baking dish and roast (see above) until tender. Dry-fry the cumin and coriander seeds in a heavy frying pan over a moderate heat until the scent curls temptingly round the kitchen. Tip into a bowl or a mortar and leave to cool, then grind to a powder.

As soon as they are cool enough to handle, skin the beetroots. Set half of one aside; cut up the rest roughly and toss into a food processor. Add all the other ingredients, including the ground spices, and process until smooth. Grate the reserved beetroot or chop finely (messy, I know, but if you want that rather attractive, not-quite-perfectly-smooth texture, it has to be done) and stir into the mixture. Taste and adjust the seasonings.

Serve at room temperature with warm pitta bread, and sticks of carrot, celery, pepper or cucumber.