There are few vegetables that seem to take root in my mountain climate-controlled garden in the Scottish Highlands. Yet, without fail the humble beetroot seems to thrive.
Just as well, as it’s a vegetable that I adore and not just the pickled variety packed away in jars. There’s something about the sweet, earthy taste when cooked that makes it perfect in a salad – whether cold or warm.
So this jewel-like creation featured in Scottish Field caught my eye and particularly as it is has a very Scottish flavour. I’m not sure what an oatmeal dukkah really is – it sounds a bit chefy – but I am sure it will taste good. But I do know that Ben Riach whisky is mighty fine and Connage Crowdie is one of my favourite cheeses.
The ingredient list doesn’t look too daunting and although the magazine suggests that this is a dish for the Christmas festive season, I may go in search of a bottle of Ben Riach to try it out on St Andrew’s Day this week. That has the advantage of being able to toast our patron saint with a dram of Speyside’s finest after putting down my knife and fork.
You can find the full recipe for ‘Whisky Roasted Beetroot Carpaccio’ here.