Denise says:

This is a very tasty nutritious supper. I have used fresh beetroot but you could always substitute the ready cooked, flavoured with vinegar to speed up the recipe. Personally, I think that roasting fresh beetroot tastes much sweeter. It also works well with chicken livers, served with just the red onions and beetroot in a much smaller portion as a starter.

NB: Ox liver is more readily available than calves liver but you will always get it if you place an order a few days in advance from Silverman's butcher.

Beetroot are swollen root vegetables with a dark red colour. There are two varieties, the long and globe shape and the baby variety. Raw beetroot can be grated, marinated and used in salads. Roasting beetroot in the oven intensifies their flavour and sweetens them beautifully, retaining more of their nutrients. Cooked beetroot is frequently preserved in vinegar and stored in vacuum packs. The red dye does stain your hands and will leach out in cooking so watch what you cook them with. Store the unwashed beetroot in the refrigerator in an open plastic bag. They should last up to 3 weeks if they stay dry.

Beetroot is a good source of potassium, vitamins C and A and is low in fat.

Pesach friendly – using matzah meal only

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 6 People

Ingredients:

6 slices of Koshered calves/ox liver
2 tablespoons – olive oil
1 egg - beaten
3 slices of bread – made into breadcrumbs or medium matzah meal
4 baby raw beetroots – trimmed and leaves removed
2 red onions – peeled and sliced
2 tablespoons balsamic vinegar
100ml (3 ½ fl oz) fruity red wine
Salt and freshly ground black pepper

Serve with
Savoy Cabbage –steamed or boiled
New Potatoes – boiled or roasted

Method

1)Pre-heat the oven to 200ºC/ 400ºF/Gas Mark 6.
2)Wrap the beetroots in aluminium foil, place on a baking tray and roast for 30 minutes. Remove the outer skin when cool and slice.
3)Dip the koshered liver into the beaten egg followed by the breadcrumbs and set aside. Heat the olive oil in a large frying pan. Sauté the onions and beetroot for 3 minutes.
4)Add the liver and cook on one side for approximately 2 minutes. Turn over and then add the balsamic vinegar and red wine. Continue to cook for a final 2 minutes or until the liver is completely cooked.
5)Season with salt and freshly ground black pepper. Serve immediately.

To serve the Stylish Way: Place a generous helping of the red onions and beetroot on to a warmed plate with some cooked cabbage. Slice the cooked liver and sit it on top of the onions and beetroot. Serve the new potatoes separately.

Recommended Wine: I recommend a Baron Herzog Californian Zinfandel. This is a rich red berry scented wine with a smooth full mouth texture. Cost £10.00.
Tagged in: Ashkenazi, Beetroot, Dinner Party, Liver