#DaliasKitchen | Made With Love

BY Dalia Dogmoch Soubra / Feb 26 2016 / 04:00 AM

For Valentine’s Day, Dalia Dogmoch Soubra cooks red hot beetroot three different ways

#DaliasKitchen | Made With Love
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BEET RISOTTO
Serves 4 
Prep & cook time 1h 35mins
2 large beets 
2 tbsp olive oil
1 onion, chopped 
1 ½ cup Arborio or Carnoli rice
½ cup white wine (non-alcoholic)
4 cups chicken stock 
½ cup of freshly grated Parmesan
2 tbsp butter
fresh basil to garnish
Salt and cracked black pepper
1. Preheat the oven to 200c. Wrap the beets in foil and roast for about 1 hour in the oven. Once cooled, puree them in a food processor.
2. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until translucent.
3. Add the rice and cook until coated with oil. Add the non-alcoholic wine and cook until almost evaporated, approximately 2 minutes. 
4. Add ½ cup of the hot broth and cook, stirring, until the broth is absorbed. Continue adding stock in half-cup increments, stirring and simmering until absorbed each time.
5. Once the risotto is almost ready, add the beet puree and then cook for another 1-2 minutes.
6. Add Parmesan and butter, stir one more time to mix it through and garnish with basil before serving hot.  

BEET, CHICKPEA, GOAT’s cheese & QUINOA BOWL
Serves 4 
Prep & cook time: 1h 15 minutes
3 medium sized beets
¼ cup lemon juice
1 tbsp Dijon mustard
 cup nut oil or olive oil
2 cups cooked quinoa
1 cup cooked chickpeas
250g goat’s cheese
Fresh thyme
Salt and pepper to taste
1. Preheat the oven to 200c. Wrap the beets in foil and roast for about 1 hour in the oven. Once cooled, chop them into cubes.
2. Make the dressing by whisking the lemon juice, mustard and oil, and season to taste.
3. In a bowl, toss the quinoa, chickpeas and beets with the dressing. Season to taste.
4. Top with crumbled goat’s cheese, fresh thyme and season one last time.

BEET PANCAKES WITH WHIPPED LABNEH, HONEY & PECANS
Makes 12 - 14 pancakes  
Prep & cook time: 1h 15 minutes 
2 medium sized beets 
1 ¾ cup milk 
1 ½ tbsp white vinegar
2 cups all purpose flour
2 tbsp white sugar
½ tsp baking powder 
½ tsp baking soda
½ tsp salt
2 eggs, beaten
3 tbsp butter, melted, plus more for cooking the pancakes
½ cup labneh
2-3 tbsp honey
Chopped pecans to garnish
1. Preheat the oven to 200c. Wrap the beets in foil and roast for about 1 hour in the oven. Once cooled, puree them in a food processor.
2. Combine the milk and vinegar and let it stand until curdled, approximately 5–10 minutes.
3. In a bowl, sift together the flour, baking powder, soda and salt and set aside.
4. When the milk has curdled add the beaten egg and sugar and whisk. Add the pureed beets to the wet ingredients and combine.
5. Now add the dry ingredients to the beet mix and stir lightly. Add the melted butter and mix just until it’s all combined. 
6. Heat a large sauté pan over medium heat. Coat the pan with a bit of melted butter. Scoop approximately ¼ cup of the batter into the pan and cook until the underside is  golden brown and the top marked with bubbles. Flip and cook until the underside is done.
7. Whisk the labneh with honey and serve with the pancakes. Sprinkle with pecans and enjoy.