Often I peer at the packets of ready cooked organic beetroots on the shelf in Waitrose wondering how to use them creatively. After all, cooking the little blighters is messy and time consuming so buying the ready to use option makes sense; especially when you can get your hands on organic.
So I bought a packet and decided to start with the well-established pairing; oranges. Having got the whole red thing going, I decided to add red cabbage and red onion. I’m not sure where the cumin idea came from but let me tell you it worked, very well.
As I wanted to make the meal complete I added some protein in the form of black beans.
Having made it, there was a lot so I kept some for the following day. The flavours improved still further, making it even tastier. The colours held their own overnight and the cabbage still had a ‘bite’ and wasn’t soggy. It occurred to me, it would be useful as a good-natured buffet dish as it doesn’t spoil with time.
This dish was simple, quick, colourful and if I may say so myself, delicious!
Prep time: 10 – 15 mins
Serves 2 – 3 main dish
Lots as a side dish!
- 1 Pack of 4 organic ready to eat cooked beetroots, chopped into quarters
- ½ small red cabbage, cored and very finely chopped
- 1 medium sized red onion, very thinly sliced
- 1 – 2 teaspoons of ground cumin
- 1 tin of cooked black beans in water, drained
- Sea salt
- Black pepper
- 3 tablespoons of extra virgin olive oil
- 1 Large or 2 small orange, juiced
- Small amount of the orange zest/rind (a couple of teaspoons)
- 1 dessertspoon of cider vinegar
- 2 cloves of garlic, peeled and crushed
1 orange chopped into chunks
- Make the dressing by mixing all the liquids together, then stirring in the garlic and rind
- Put all the chopped vegetables in a large bowl
- Stir in the cumin and the drained black beans
- Add the dressing and coat the vegetables well.
- Season with freshly ground salt and black pepper.
Serve with mixed leaves or as a baked potato filling.