Because we love food that looks as good as it tastes we’ve grown the Chioggia and golden beetroot alongside the more familiar red beetroot. We think the golden is sweeter, the Chioggia more earthy (and downright gorgeous when sliced!) and the red is the classic.
They all contain the goodness that explains why beetroot used to be preserved for medicinal use. They are high in folic acid or B9, a substance which supports cell growth. They are also high in nitrates which in the body gets converted to nitric oxide and helps lower high blood pressure. They contain good amounts of vitamin C, potassium and manganese so you can expect to feel good on these!
For the recipe below use the red and golden beets, some of our onions and courgette, you may want to serve this quiche with some sautéed beetroot leaves so you’ll want a couple more garlic cloves too! Alternatively serve with grilled courgettes, salad or potato wedges. This is simple and easy if a little time consuming but a very enjoyable meal is to be had at the end.
Beetroot and Feta quiche (with courgette!)
Ingredients:
- Premade pastry or wholemeal flour and butter, the yolk of one egg (the white can go in the mix later on)
- 3 medium sized beetroot – red and yellow work best for this
- One courgette
- One large onion or 2 medium
- Block of feta or similar
- Rosemary and thyme fresh if possible, or dried herbs
- Salt and pepper
- 7 eggs
- Splash of milk
- Sunflower oil
Method
- Make your pastry with wholemeal flower and half the weight of butter. Put it in the fridge (not sure exactly why but my Nan taught me this way and I seem to consistently make great pastry!)
- Chop up your beetroot into a little over inch squareish sizes (don’t get into peeling them, our beetroot are fresh and don’t need it).
- Season the beetroot with salt and pepper and some sunflower oil and roast at 200 degrees until just soft but not shrivelled.
- Meanwhile chop up the onion and courgette and fry gently with some rosemary and thyme.
- Chop up the feta, removing the watery juice.
- Roll out your pastry (on a lightly floury surface) and place it in a greased quiche dish and blind bake for 5 minutes at 200 degrees
- Meanwhile mix up some eggs, try for just 6 but be prepared to go for more (number depends on how big your quiche is. I always like a nice deep quiche and find I irritatingly need 7 eggs!). Mix in a splash of milk – we always have whole milk and this seems to help with a sumptuous quiche.
- When you’re ready mix the beetroot, courgette and onions together and then chuck it all into the quiche. Add the feta and chopped beetroot leaves then pour over the egg mixture.
- You might like to put a couple of halved cherry tomatoes on top to add a little more interest. Sprinkle with a little salt and pepper and put in the oven for probably about 40 minutes.
- Serve hot or cold and enjoy.