A recipe to alter opinion

Perfect for Christmas, this tasty recipe that combines Brussels sprouts with sweet beetroot, creamy blue cheese and crunchy walnuts is delicious any day of the year.

Like sprouts, beetroot often divides opinion, a thought shared by that culinary master Heston Blumenthal

“Beetroot is one of those vegetables, such as cauliflower, that many people find unattractive and uninspiring and it usually ends up either boiled into some form of borscht or sliced into a salad, where it soon taints everything pink, as if in reproach at the cook’s lack of imagination.“

So in conjunction with those wonderful people at www.lovebeetroot.co.uk here is the recipe for a dish that should change everyone’s opinion of not just beetroot but Brussels sprouts too!

This recipe serves four people.

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

680g Brussels sprouts, trimmed and halved

2 tbsp olive oil

1 tbsp butter

3 cloves garlic, minced

60ml water

¼ tsp salt

2 tbsp honey

250g pack cooked beetroot, diced

25g crumbled blue cheese

25g walnuts, chopped

Method

lIn a large frying pan, heat the oil and butter to medium heat. Add the Brussels sprouts and allow them to cook cut-side down for 4-5 minutes, or until golden brown.

lAdd the garlic and the water and cook for 3 minutes, uncovered, stirring occasionally. Put a lid on the pan and cook for 5-8 minutes, or until all of the liquid is absorbed and Brussels sprouts are cooked to your liking.

lAdd the honey and chopped beetroot and heat for 1-2 minutes until the beetroot is hot. Transfer the sautéed Brussels sprouts and beetroot to a serving dish and add the blue cheese crumbles and chopped walnuts. Toss everything together and serve.

lFor more information and to find a whole host of other delicious recipes to make using beetroot go to www.lovebeetroot.co.uk