WARM BEETROOT WITH SOUR CREAM

As far as I can remember, the use of beetroots in recipes always delighted me to the highest point. This amazing root vegetable has such a resplendent and electrifying/vibrant color as well as a delicately sweet and earthy flavor that can't leave you cold...

Commonly known as "beet" or "bettroot", the "Beta Vulgaris" is a flowering plant species of the "Chenopodiaceae" family. It has medicinal properties and is rich in dietary fibers, antioxidants, minerals and trace elements such as potassium, maganese, calcium, vitamin C, vitamin B, iron, copper, phosphorus and folate. They are an important raw material for the production of refined sugar - because of their sugar content (the highest of all vegetables) - yet they are very low in calories.

Specially for you, I have reacreated a classic home dish that I always loved to eat during the colder days! This version doesn't taste very different to the one I used to devour as a child. The difference lies within the use of dill and of horseraddish cream (my personal touch)...

This "Warm Beetroot With sour Cream" dish is very appealing, comforting, extremely fine and gorgeous looking color-wise. The natural sweetness of the beets is admirably counterbalanced by the pleasant acidity of the vinegar and of the sour cream. This vegetable's typical soily flavor goes hand in hand with the round and "masculine"/robust taste of the garlic, horseradish cream and dill. The defferent flavors are well-balanced and harmoniously associated, thus resulting in a perfect dish.

Such a succulent recipe should not deceive you if you are a fan of beetroots or a vegetable freak. It is really tasty and full of character. An original dish with a undeniable twist!

~ Warm Beetroot With Sour Cream ~
Recipe by Rosa @ Rosa's Yummy Yums

Serves 2-4 people.

Ingredients:
1 Tbs Olive oil
1 Big onion, finely chopped
2 Cloves garlic, very finely chopped
1 Tsp Dried dill
2 Cooked beetroots (beets), coarsely grated
1 Tbs Horseradish cream (tube)
1/4 Cup Apple vinegar
150g Sour cream
Salt, to taste
Pepper, to taste

Method:
1. In a pan, heat the oil.
2. Add the chopped onion and fry it over medium heat, until translucid.
3. Add the chopped garlic and the dill.
4. Fry for about 1 minute while continuously stirring.
5. Then, add the grated beetroots and the vinegar.
6. Stir well and let cook over low heat for about 10 minutes, until the vinegar has evaporated.
7. Pour the sour cream into the contents of the pan, add the horseraddish cream, season with salt and pepper to taste. Stir well.
8. Let cook, over low heat for another 8 to 10 minutes.
9. Rectify the seasoning ans serve.

Remarks:
To learn how to cook a beetroot, check here.
You can replace the sour cream by yoghurt. In that case, add the yoghurt at the very end, stir quickly, but don't let it (over)cook otherwise it will curdle.
If you find that the beetroots are not vinegary/acid enough, then add a few more drops vinegar.

Serving suggestions:
You can serve that dish as an accompaniment to sausages, smoked ham or even fish and with the feculent of your choice.
If you are a vegetarian, it is possible to eat that speciality alone with cereals (farro, rice, wheat kernels, etc...), pulses, (chickpeas, lentils, beans, etc...), pasta, fried or boiled potatoes.

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~ Bettrave Chaude A La Crème Aigre ~
Recete par Rosa @ Rosa's Yummy Yums

Pour 2-4 personnes.

Ingrédients:
1 CS d'Huile d'olive
1 Gros onion, haché
2 Gousses d'ail, hachées finement
1 CC d'Aneth sèche
2 Bettraves (rouges/"carottes rouges" en Suisse), cuites et rapées grossièrement
1 CS de Crème au raifort (voir infos)
1/4 de Tasse de Vinaigre de pomme
150g de Crème aigre (ou sûre)
Sel, à volonté
Poivre, à volonté

Méthode:
1. Faire chauffer l'huile dans une casserole.
2. Ajouter l'onion haché et faire revenir (tout en remuant) jusqu'à ce qu'il deviennent translucide.
3. Ajouter l'ail haché et l'aneth.
4. Faire revenir pendant environ 1 minute (tout en remuant).
5. Ajouter la bettrave rapée et le vinaigre.
6. Mélanger et faire cuire à feu doux pendant environ 10 minutes jusqu'à ce que le vinaigre se soit évaporé.
7. Verser la crème aigre dans la casserole, ajouter la crème au raifort, saler et poivrer à volonté. Bien mélanger.
8. Faire cuire, à feu doux pendant encore 8 à 10 minutes.
9. Rectifier l'assaisonnement et servir.

Remarques:
Pour savoir comment cuire une bettrave, voir ici.
Vous pouvez remplacer la crème aigre par la même quantité de yoghurt. Ajoutez-le au mélange seulement au dernier moment, puis mélangez bien et arrêtez la cuisson, autrement le yoghourt caillera.
Si vous trouvez que le mélange n'est pas assez acide, ajoutez quelques gouttes suplémentaires de vinaigre.

Idées de présentation:
Ce plat peut être servi en tant qu'accompagnement avec des saucisses, du jambon fumé ou même du poisson ainsi qu'avec le féculent de votre choix.
Si vous êtes végétariens, alors mangez cette spécialité avec des céréals (petit épautre, riz, blé, etc...), des légumineux (pois chiches, lentilles, haricots secs, etc...), des pâtes ou des pommes de terre en robe des champs ou grillées.