Well its almost Halloween or as we sometimes refer to it in Ireland, Samhain (pronounced Sow-en), which is a pagan festival which dates back to the ancient Celts. Samhain, is not a celebration of a Celtic god of the dead. Instead, it is a Celtic word meaning “summer’s end.” The Celts believed that summer came to an end on October 31st and the New Year began on November 1st with the start of winter.
This description of Halloween fits perfectly with this recipe (which does not have one pumpkin in sight). What I mean by this is that as the summer ends the plants begin to put their energy into the roots and root vegetables are now in season. Beetroot a classic liver tonic and carrot a classic skin tonic are just what my body is craving as the dark nights have drawn in. This is a veggie recipe to keep myself and any carnivore content, with just veggies and cheese as a main.
This dish is an example of a meal as much inspired by the beautiful custom made blue plate (and bowls) from Ceramicist Susan Herlihy https://www.facebook.com/Craftyhands-pottery-studio-123798867639587/?fref=ts&ref=br_tf
as the vegetables themselves and is the second recipe Im posting using her pottery see previous post here https://atasteof-ireland.com/2015/08/30/ravioli-goats-cheese-recipe/
Ardsallagh Goats cheese https://www.youtube.com/watch?v=tZHoEgxw9Mo
Organic Balsamic vinegar
Terrys Honey https://www.youtube.com/watch?v=1pNi_vofts4
Rosemary infused sea salt
Organic Cider vinegar
For the Beetroot
Simply roast chunks of the organic or chemical free beetroot in a tray on a layer tinfoil with a few splashes of balsamic vinegar, some splashes of Greek olive oil, pinch of rosemary infused sea salt, then put another layer of tinfoil to keep in the steam and put in a pre-heated oven @ 150-200 deg C until for 30-45 mins depending on the firmness you require.
For the Carrots
Cover the carrots with a few dollops of local honey ( I use Terrys of Midleton) a few splashes of organic cider vinegar and Geek olive oil and a pinch of rosemary infused sea salt. Tinfoil as per beetroot to steam the veg and put in same oven and again cook for as long as the firmness you require.
For the Green Sauce
Blitz in a blitzer 1 whole garlic with a full supervalue pack of Irish grown parsley and 1 whole pack of Irish grown corriander (look at packet) if not available at your local farmers market.
For The Rosemary infused salt
Simply put freshly cut Rosemary into a tub of Irish sea salt and leave infuse. Use as an when required.
Plating the veg
This is such a easy dish once you have cooked the veg and made the sauce.
Simply lay out the beetroot and carrots add some Ardsallagh goats cheese, then add dollops of green sauce and finish it off with a sprinkling of Sumac (available in all Asian shops) which adds a dry citrus kick. The blue plate is not compulsory but it certainly helps with the colour balance and Susan is available for commissions or you can make your own and paint it yourself in her studio in Midleton.
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All food was cooked, styled by Sean Monaghan, all video and photographic content is copyright of Sean Monaghan www.atasteof-ireland.com 2015.