You may have noticed – it has been a bit quiet on the blog during the last weeks. Vacation time… I’ve enjoyed two weeks away with Timo and the kids – we first went to Usedom, an island in the baltic see in Germany and then a week to Turkey. The weather was fantastic in both places, food-wise, we clearly preferred Turkey. Instead of cooking ourselves, we enjoyed to be treated with lots of delicacies, ranging from turkish mezze, to grilled seafood and meat, and of course we didn’t leave out the sweet baklava for desert. We came back happy, tanned and – as always after a good vacation – with lots of good intents to eat less at home 😉 And back to the best summer we have experienced in Denmark so far – it seems that the weather was great all the time while we were away. Whilst my kitchen herbs looked a bit sad and needed lots of TLC, my little vegetable lot had exploded during our time away. The carrots and yellow beetroot I had seeded back in April were ready to harvest.
I already had good experience with growing my own yellow beetroot when we still lived in Switzerland and given that the yellow ones are hard to find in the stores, I went for them again. Whilst they taste pretty much like the red beets, the clear advantage is that you don’t have to worry about wearing gloves (or getting red hands) when processing them. And they don’t pass on their color to everything else on the plate…
So we came back on Monday from the sun, arrived in the perfect weather for BBQ and our friends from Sweden were to arrive for a long weekend on Thursday. One thing was sure – I would make my favourite beetroot recipe: Bruschette with yellow beetroot and goat cheese (another inspiration from the Weber BBQ book). The combination of beetroot and goat cheese is great, and the thyme and vinegar make it perfect. And if some of the topping is left, it’s a great side dish for a steak.
Recipe for Bruschette with yellow beetroot and goat cheese
- 3 medium-sized yellow beetroot (of course you can also use red ones)
- olive oil
- 2 spring onions
- 3 tbsp white wine vinegar
- 1 tsp finely chopped thyme leaves
- 1/2 tsp salt flakes
- 1/4 tsp freshly ground black pepper
- 150g fresh goat cheese
- 12 slices of Ciabatta or French bread
- 1 large garlic clove
- Prepare the BBQ for medium indirect heat or pre-heat the oven at 180°C
- Wash the beetroot thoroughly and cut away leaves and roots. Dry them, cover them with a little bit of olive oil and wrap them in aluminium foil. Grill/ bake them for about 1h, until you can easily prick them with a sharp knife.
- In the meantime, cut the spring-onions in rings, and mix them well with the vinegar, 1 tsp of olive oil, thyme, salt and pepper.
- When done, let the beetroot cool down a bit, then peel them and cut them into small cubes. Mix with the other ingredients.
- Mix the goat cheese with 2 tbsp of water to make it easily spreadable.
- Roast the bread on the BBQ on both sides.
- Rub them with the garlic clove on one side, spread the cheese on top and place the beetroot topping on the bread.