BEETROOT AND CREAM CHEESE

Corned silverside is a favourite meal in our house, it was cooked by my mother and her mother before her. My take on it has a lot of spices in the boiling water, is cooked in a pressure cooker, and left to depressurise naturally. An essential part of the meal is the sweet white sauce that is made with the addition of vinegar, mustard and sugar. Lately I have been using spinach and cream cheese to provide the the sweet creamy sauce. This is a lot healthier because it uses a lot of spinach.

Tonight I had some white beetroot in the kitchen and I would have had to go to the vegetable garden to pick spinach. It wasn’t a difficult decision, I had to work out how to use the beetroot the for the sweet side dish that the meat needs. 

This is surprisingly good, eaten by the handful by the 4 year old, and seconds eaten by everyone.

Ingredients

  • White beetroot, 1 large or more small ones, peeled and finely grated in food processor
  • White balsamic vinegar
  • Cream cheese – about 1/4 block
  • Spring onions sliced
  • Salt to taste

Method

Stir a couple of tablespoons of the white balsamic vinegar into the grated beetroot and cook in the microwave for 5 minutes.

Add the chopped cream cheese and salt to taste. Just before serving stir in the spring onions.

 

 

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