This Beetroot, Horseradish Pasta Salad was made in a hurry a few weeks back over the weekend.
I took inspiration from what was in my fridge: cooked beetroot and green beans and kitchen cupboards: horseradish powder and dried pasta and lunch was on the table in less than 30 minutes.
The amount of horseradish you put in is subjective, put in as much or as little as you want. I made the horseradish myself with some horseradish powder that I picked from Glastonbury earlier on in the month. But if you use ready made, albeit a vegan brand make sure you get good horseradish - nothing disappoints than a tame horseradish in your mouth when your expecting a boom!
We had some Beetroot Horseradish Pasta Salad left over, so I took some into work and shared it with a colleague who comes from Slovakia where they do like their beetroot. By the way this is the same work colleague who gave me some beetroots from her allotment plot a little while back and I made a vegan Beetroot and Soy 'Lamb' Curry. She liked it and wanted the recipe. I told her 'there is no recipe, but this is what I did'... I cooked the pasta and stirred in cooked green beans, cooked beetroot and then stirred in a little olive oil along with some horseradish , finished of with a good grinding of salt and pepper.
I was never a fan of beetroot when I was small and it was not something that my parents cooked with. The only form I ever saw it was in jars for making cheese and beetroot rolls, the stuff was harsh. However, when I left home for college and then University, I became more adventurous with my food and my culinary adventures had just begun. I met my husband, then a friend, then a boyfriend, then fiancee for many many years before we got married - well he loved the red beet root, so I began discovering the versatility of this earthy vegetable and began making both savoury and sweet dishes with it. I would not say that I love beetroot, but I have over the years begun appreciating it much more than I did in my early formative years.
Other Beetroot Sweet and Savoury Recipes that may appeal
Beetroot Chocolate Cake Runner Up in the Great Vegan Bake Of 2013
Chocolate Beetroot Black Bean Chilli
Raw Beetroot Coconut Halwa Hearts
Beetroot Pakora Bites
Beetroot Pearls
Sri Lankan Beetroot Curry
This blog post is part of Vegan Month of Food: Memories and Traditions. I am also sharing this Beetroot, Horseradish and Green Beans Pasta Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen; and
Cook Once Eat Twice hosted by Searching for Spice; and Simple and In Season hosted by Feeding Boys;
I am such a moody person, I don't have one late night snack I go to, its depends how I feel.
These days late night snacking for me can be nacho and dip or hummus with pitta chips or simply Marmite on toast , but there are night when it can also popcorn in all its many flavours Turmeric Garam Masala and chilli, Wasabi Popcorn, Black Pepper and Salt Popcorn, Rosemary and Chilli Popcorn,
Sumac Popcorn and more recently Beetroot and horseradish. This is popcorn for grown ups.
I don't really do sweet popcorn and find it a bit sickly, though recently whilst looking at a bottle of ginger syrup in my kitchen cupboards, I got thinking about making some gingerbread popcorn for Christmas festivities.
I've picked up some beetroot powder, tomato powder, lemon powder, spinach powder, horseradish powder and a number of others and have been thinking of ways to use them in my sweet and savoury baking and cooking. I have used it in shortcrust pastry and popcorn so far, so thought this would be good to share tonight for Vegan Mofo prompt of Late Night Snack.
This Horseradish and Beetroot Powder Popcorn is an acquired taste, so don't bother making it unless you like both the ingredients, unless of course you just want to marvel at the colour.
I've had this Beetroot and Horseradish Relish bookmarked as soon as I saw it.
It was an entry for the Seasonal Vegetable: Blushing Pinks challenge. The original recipe for Fresh and Punchy Beetroot Relish comes from Katie who blogs over at Feeding Two Boys and a Firefighter. The colour is pretty spectacular, but then of course it would be - its beetroot.
I followed the recipe, only leaving out the sugar and parsley, as I did not have any to hand on the day. Its a versatile relish, good on Black Bean burgers or just on the side of a buffet style plate.
