Melbourne12
New Bee
- Joined
- Feb 23, 2009
- Messages
- 69
- Reaction score
- 0
- Location
- Harrow, UK
- Hive Type
- National
- Number of Hives
- 4
Our local BKA encouraged us to submit entries for the local show. As well as honey, we thought we'd have a go at the "honey cookery" class. My wife baked a honey cake. I thought that was too predictable, so I'd do something off the wall. To my great amusement it won fourth prize. 
In spite of that rather faint praise, it has a nice fresh taste. You can use pine nuts, pecans, or walnuts in place of the pistachios. Something crunchy to contrast the softness of the beets.
American Harvard Beetroot Salad
• 500g oven roasted beetroot, peeled and diced. Use freshly harvested young beets if possible.
• 100g honey
• 100g pistachio kernels
• 75g red wine vinegar
• Zest of 2 oranges
• Juice of 2 oranges
• 1 ½ tablespoons cornflour
• Salt
• Freshly ground black pepper
• 25g unsalted butter
Directions
1. Coarsely grind the pistachio kernels in a mortar.
2. Combine the honey, vinegar, orange juice, cornflour, salt and pepper in a saucepan
3. Whisk well over medium heat until the mixture clears and thickens
4. Whisk in the butter and zest until the butter has melted, then remove from the heat.
5. Mix in the pistachios.
6. Pour sauce over the diced beets. Toss gently, and cool completely before serving.
In spite of that rather faint praise, it has a nice fresh taste. You can use pine nuts, pecans, or walnuts in place of the pistachios. Something crunchy to contrast the softness of the beets.
American Harvard Beetroot Salad
• 500g oven roasted beetroot, peeled and diced. Use freshly harvested young beets if possible.
• 100g honey
• 100g pistachio kernels
• 75g red wine vinegar
• Zest of 2 oranges
• Juice of 2 oranges
• 1 ½ tablespoons cornflour
• Salt
• Freshly ground black pepper
• 25g unsalted butter
Directions
1. Coarsely grind the pistachio kernels in a mortar.
2. Combine the honey, vinegar, orange juice, cornflour, salt and pepper in a saucepan
3. Whisk well over medium heat until the mixture clears and thickens
4. Whisk in the butter and zest until the butter has melted, then remove from the heat.
5. Mix in the pistachios.
6. Pour sauce over the diced beets. Toss gently, and cool completely before serving.
