The French never cease to fascinate me; they have peeled and cooked beets in the fresh vegetable section of their supermarkets. A lot of them, which means people are buying them. Mind snatched again I, no beet lover, bought some too. What the heck 🙂
What to do with the beets? I remembered the beets my mother cooked to death in an unattractive bleeding gravy. I for sure didn’t want to do that! This picture over at BBC made the decision for me http://www.bbcgoodfood.com/recipes/2508/panfried-fish-with-fresh-beetroot-salsa. I had some fresh cod and mint and so was ready to cook.
Pan Fried Cod with Beet Salsa
4 small beets, cooked, peeled and diced
4 spring onions, chopped
1 large scotch bonnet, seeded and chopped
2 tbsp fresh mint, chopped
2 tbsp lemon juice
3 tbsp olive oil
Salt and pepper
1 1/2 lbs fresh cod, seasoned with salt and pepper
Flour
4 tbsp olive oil
2 tbsp butter
Mix the beets, onions, pepper, mint, lemon juice and 3 tbsp olive oil together in a bowl. Refrigerate.
Cut the fish into serving pieces, dredge in the flour and fry in the olive oil and butter until brown; about 4 minutes per side. Serve with the salsa.
Cooking in Sens 
Everything you touch looks so gourmet!
You are always so kind. I rely on you 🙂
Your beet salsa looks beautiful! I started preparing fresh beets only a couple of years ago. It took me a long time to introduce them to my kitchen because I assumed that they tasted like the icky stuff in a can. I sure was wrong! Fresh beets are really good. I’m definitely trying this recipe!
I may like beets now 🙂
As a fellow beet-lover I think that plate of food looks fantastic. As a matter of fact, I have a tin of beet & chocolate cupcakes in the oven right now!
Thank you. Beet cupcakes! I guess I’ll have to start paying more attention to beets.
I love how simple this fish recipe is!
Thank you!
Just like carrot cake beets in a cake are pretty good, I like Guinness & beet cake, delicious.
Just like carrot cake, beetroot cake is also good, my favourite is Guiness & Beetroot cake, delicious!!!
I don’t know James, you going to have to let me ease into this beet thing 🙂
That looks beautiful and light and zingy Rosemary. Just perfect for a lovely springtime lunch.
Cheers
Marcus
Thank you Marcus.
Looks absolutely delicious! Sounds like lots of things are coming into the market for you right now. We have ramps coming in. It’s really early for them (we have had upper 70’s and 80-degree temps in NYC lately), but that doesn’t mean that I don’t want them!
I always wondered why most beets in France were already cooked. I asked someone at the market once and she said that back in the day, when fuel was scarce and consequently too expensive, people would cook all the beets together to conserve fuel. Funny how they continue to do it now!
That’s interesting about the origin of cooked beets. I’m glad they decided to continue 🙂
Sounds yummy but fiery !
Not so hot, but you can taste that chilli is involved.
I am a total fan of beetroot, so long as it not that horrid stuff in bottles with vinegar.
And you are right, Roger. Bleah!
Nicely done! Often the beet can end up looking really pink, vs the dark purple. Less aesthetically pleasing. This looks great!
Thank you Bryan and YiRan 🙂
Sooo pretty! I was just saying there aren’t enough beet recipes around here.. Love it! I couldn’t imagine finding them already done at the store.. very cool!
Since I made the salsa, I’ve been seeing beet recipes everywhere! It must be the season.
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Love the fish! Not so much the beets. I just cannot get myself to try them! But nevertheless, a stunning dish once again!
Try the beets. I’ve hated them for years. These are good.
ooookay *unconvinced* *gulp* I will give the salsa a shot!
: )