1/17/08

Beetroot with Ginger

Another paleo vegetable recipe today. It took me some experimenting to find a beetroot dish I liked without added sugar.
Speaking of experimenting, I'm currently trying to find a way to make this cheap frozen coalfish taste good. Hence another load of that today- no success so far unfortunately.

Note; while this recipe is all about the beetroot, I'll add ingredients and pricing for the things to go with it aswell. Just for inspirations/funs sake.

Ingredients;
- 1 medium/large beetroot
- 1 teaspoon ginger powder

- 1 slice of coalfish
- 3 carrots
- a handfull of rucola-mix

Just start by chopping up the beetroot, I prefer little blocks. A potato peeler is perfect for taking the skin off. Put the blocks in an oven dish and 'stir' in your ginger powder. Bake for about 20 minutes.

And now comes the fun part. How much did it cost?
- Beetroot(organic), ~30 cents
- Gingerpowder, ~5 cents

- Coalfish, 35 cents
- 3 Carrots, ~25 cents
- Some salad, ~20 cents

That's just 35 cents for the beetroot, which you can ofcourse pair up with anything you like. In my case the whole meal cost me around 1.15 euro's (that's about 1 dollar 70).


Yes, there's more than 1 beetroot in there, my roommate fancied some too.

3 comments:

virgomatic said...

Hi, I don't know coalfish, but in the picture it looks like a flakey white fish similar to pollock. It has a nice flavor on its own, but can be really enhanced with some hot spices and butter. When I make this type of fish I would bake it in a packet of foil as you have done, but sprinkled with some salt and pepper and a dash or two of dried red chili flakes, cayenne pepper, or paprika, then a pat of butter to melt over it.

Naomi said...

Sounds pretty good, although I prefer not to use salt or butter myself.
Took me a while to figure out what cayenne pepper is, but now that I know.. you really like spicy eh? :D

virgomatic said...

Yes, I do like spicy food! :) I only know Mexican and Chinese spices, but I'm learning about using curry spices in the Indian and Thai style.

I think it would taste just fine with only the pepper and some hot spice, skipping the salt and butter.

I remembered another way to dress up whitefish with a sprinkle of black pepper and herbs such as fresh parsley, thyme, and sage, or tarragon. This smells incredible and also tastes good with a squeeze of lemon added.

Do you use any fat in your cooking? I use olive oil and sometimes peanut or sesame oil, but not much else, and I'm trying to appreciate things with less butter as I wean myself from the dairy foods.