/food /Red Beet Curry with Green Salad

02.06.09

Red beet curry with basmati rice & green salad with green pepper paste marinated croutons

Once a week we visit the farmers market to get our groceries. It is a moment we look forward to because we can refill our allmost empty fridge with delicious fresh produce. This recipe was made on the last day of the week. I wanted to make a risotto, but I was out of parmigiano. So I made a curry, with my last red beets, my last bit of lettuce, my last cilantro, my last spring onion.. It turned out well, the sweet red colour of the beets, combined with the shining aromatic white of the basmati and the fresh spring green of the lettuce made it even look a little italian.

the rice

Boil water and add basmati rice for 4 persons. I found it worthwhile to search for a real good basmati rice, there is quite a difference between different brands.

the curry

4/5 young red beets, skin and dice them, fry an onion, red chilipepper and 2 garlic, all diced, in a hot wok-pan with a little olive oil. Add a teaspoon of ground cumin and half a teaspoon of curcuma and fry for a minute more.

Add beets, fry for a little while, then add water. Bring to boil and cook till almost done, best cover it and let it simmer for a bit. If the beets are almost done add 100gr santen and tamari, lime-juice, salt and pepper to taste.

Serve with the rice and garnish with cilantro, spring-onion and slices tomato.

the salad

Mix some old diced bread with green pepper paste and olive oil. Heat more oil in a frying pan and fry the bread till golden. Mix different kinds of lettuce in a bowl, with some herbs like chives or parsley and dress with lemonjuice, olive oil, salt and pepper. Serve with the croutons.

Enjoy!