I have just returned home from trading at [and attending – perhaps not so smart, in retrospect…] my first, ever, festival: Soul Circus Festival. Where I also gave, my first, ever, live demos.
The second of which, was this Beetroot Pulp Goulash.
I have been sitting on this recipe for a while. Waiting for the right time to share it. Overwhelmed with gratitude and still buzzing with energy from this weekend’s activities. The positive feedback from demo-listeners, nibs etc. pulp product tasters and consumers, has meant more than I can ever put into words.
So this, this feels like the right time.
This dish celebrates pulp in a new way, for me. Different from when it is baked into breakfast and snack foods. In this it is in its fresh, soft, original pulp form, front and centre: beautifully and perfectly, smushed.
So called after it was inspired by a Jamie Oliver 15 Minute Meal episode. [And that is how I can unapologetically call hours of Food Network watching, research]. And loosely [emphasis on the word] based on a hungarian goulash.
But this Beetroot Pulp ‘Goulash’ also now celebrates this small but not insignificant achievement on my nibs etc. journey. It’s easy to overlook the little things as there is always, always more to do. But I am learning it is so very important to recognize them.
Thus I do so the best and only way I know how; through food.
Beet Pulp Goulash
nibs etc. original recipe. Serves 2-4.
2 Cloves Garlic
1 Red Onion
2 tsp Olive Oil
1 tsp Tomato paste
1 tsp Paprika
2/3 cup Beetroot Pulp [mine contains Beet, Ginger and occasionally Carrot]
2 tbsp Balsamic Vinegar
3 sliced Roasted Red Peppers
Greens [Rocket, Brussel Sprouts]
Salt & Pepper
Extra Virgin Olive Oil
Slice the red onion in half, and then semi circular slivers, then sweat in a frying pan with a couple table spoons of olive oil on medium heat for 7-10 minutes, until soft and translucent. At 7 minutes add your minced garlic.
Then add the tomato paste, paprika, salt, and toast the spices for a couple of minutes. Before adding the balsamic vinegar and reducing for a couple of minutes more.
Add the Beetroot Pulp, mix well to combine, reduce the heat to medium low and cover for 15 minutes, until any liquid has reduced, the beet has cooked through and it is fragrant.
Finally, add the roasted, peeled and deseeded, sliced red pepper. Cover and sautée for a further 3-5 minutes.
Meanwhile, wash the greens – sliced raw brussel sprouts or arugula - and toss in a bowl with a squeeze of lemon juice, drizzle of olive oil, flaked salt and black pepper. Crumbled feta cheese not obligatory, but highly recommended.
Topped with fresh greens and feta.
Atop a thick slice of toasted sourdough, and or with a soft boiled egg.
Inside a buckwheat galette (French savoury crêpe), topped with a fried egg.
Sprinkled with toasted seeds for crunch.
As a side to any beef or pork dish.
Substituting Feta for Parmesan, crumbed Cheddar, or Ricotta Salata.