We’ve got the most amazing unsprayed lettuces on the Veg Van this week as well as lovely fresh salad bags. Come and get them tomorrow from the Van for the bargain price of 80p for the lettuces and £1 for the salad bags. Sutton Community Farm enjoyed the weather this week and worked on the lettuces and salad for us. They ended the day with a fun BBQ. Check out some great photos here.
Veg of the week: BEETROOT!!!! This week we are loving Beetroot. Did you know that Beetroots are not only low calorie but also packed full of nutrients. They contain high levels of carotenoids and flavenoids; anti-oxidants that help reduce the oxidation of LDL cholesterol, protecting our artery walls and reducing the risk of heart disease and stroke. It is one of the richest sources of folic acid, which helps to protect unborn babies from spina bifida, and is also thought to help lower homocysteine levels in the blood. Beetroot also contains the mineral silica, which helps the body to utilise calcium, so is therefore important for musculo-skeletal health and reducing the risk of osteoporosis. Many people juice beetroot for its cleansing and detoxifying properties.
I’ve got a great beetroot recipe for you this week.
Creamy beetroot risotto
Serves 4
500g fresh beetroot
2 tbsp olive oil
knob of marg
1 onion , finely chopped
1 garlic clove , finely chopped
250g risotto rice
150ml white wine
700ml hot vegetable stock
4 tbsp soured cream (optional)
Method
- Heat oven to 180C/fan 160C/gas 4.
- Peel and trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
- Meanwhile, heat the remaining olive oil with the marg in an ovenproof pan with a lid. Tip in the onion and garlic, then cook for 3-5 mins until translucent. Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
- Stir well, then pour over the stock. Stir again, cover and place in the oven. Cook for 15 mins until the rice is soft. Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces. Stir the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over the top.
Happy Beetroot week! Hope to see you all soon on the Veg Van!
Find out where we are here: http://www.vegvan.org.uk/where-we-are/
Beetrooty wishes from,
Jill, Sam and Seeta
