Spelt with beetroot and horseradish
4 servings
30 minutes
Spelt, like any cereal, perfectly absorbs the color and all the flavors of the ingredients neighboring it. In this recipe, not only beetroot helps it to gain color, but also the intense beetroot juice. The taste of the dish is formed by a whole bouquet of ingredients, which includes sherry, garlic, and other joys.
1
Soak the spelt overnight in a small amount of water.
2
Cover the bulgur with salted water so that it barely submerges, and cook for about 15 minutes.
- Spelt: 250 g
- Salt: to taste
3
Mix a pinch of salt, vinegar, and sugar, and marinate diced or grated beetroot in this mixture. Thinly slice the fennel, mix with olive oil, and season with salt and pepper. Combine grated horseradish with sour cream, adding salt and pepper. Place everything in the refrigerator.
- Salt: to taste
- White wine vinegar: 50 ml
- Sugar: 50 g
- Beet: 1 piece
- Fennel: 1 piece
- Olive oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
- Grated horseradish: 2 tablespoons
- Sour cream 33%: 100 g
- Salt: to taste
- Ground black pepper: to taste
4
Mix chicken broth with beet juice and sherry, bring to a boil but do not boil, reduce heat to minimum.
- Chicken broth: 400 ml
- Beetroot juice: 200 ml
- Sherry: 100 ml
5
In a saucepan, heat vegetable oil and sauté finely chopped onion and garlic until soft, then add spelt and fry for two to three minutes. Gradually adding the beet juice mixture and stirring, turn the contents of the saucepan into a thick red porridge resembling traditional risotto in five to seven minutes.
- Vegetable oil: 50 ml
- Red onion: 1 head
- Garlic: 2 cloves
- Spelt: 250 g
- Chicken broth: 400 ml
- Beetroot juice: 200 ml
- Sherry: 100 ml
6
Remove from heat, stir in grated Parmesan and diced butter. Serve with horseradish and sour cream, pickled beets, and fennel separately or mix everything on plates.
- Parmesan cheese: 100 g
- Butter: 50 g