We are delighted to share a series of vegetarian recipes that showcase the best vegetarian dining in Galway, and we are absolutely thrilled to begin this culinary adventure with award-winning chef – Jp McMahon, co-owner of Cava Bodega and Aniar Restaurant:
“Beetroot is one of my favourite vegetables, and it is something that grows particularly well in Ireland. In Spanish cooking, it is used in a variety of similar ways, from salads to hot and cold tapas. We have served beetroot on the menu in cava in many dishes cooked in various ways and the customers really enjoy it. Beetroot is delicious and the fact that it’s lauded as a ‘superfood’ these days is an added bonus!” Jp.
The Perfect Match for Beetroot Bliss:
This delightful beetroot dish needs a wine pairing that sings, and Woodberry’s recommendation hits all the right notes: Cantina Altarocca ‘Librato’ Rosso Orvietano 2019.
Imagine 100% organically grown grapes from Orvieto transformed into a stunning wine. Its color? A captivating ruby red with delicate violet hues. On the nose, it’s intense and harmonious, bursting with rich red fruit and a hint of earthy vegetables. Take a sip, and discover a full-bodied yet balanced experience, where elegant fruit notes mingle with smooth tannins.
Why it pairs beautifully: This wine perfectly complements the beetroot’s earthy and sweet notes. The fruitiness cuts through the dish’s richness, while the earthy undertones echo the vegetable’s character. It’s a harmonious pairing that elevates both the wine and the food.
(Serves 4 – 6)
a few sprigs of thyme
100g pine nuts
2 tbsp PX sherry vinegar
a small handful of chopped herbs (parsley, chive, dill, fennel, etc.)
1. Lay the beetroot on some tinfoil and season with sea salt and thyme. Wrap the foil tightly together and bake in a 180°C oven until you can pass a knife easily into the beetroot. This will take around 2 hours.
2. Remove the beetroot from the foil and peel. You should be able to do this by hand, but it’s best to wear a pair of disposable gloves.
3. Dice the beetroot.
4. Heat some olive oil in a large pan and add the butter. When the butter is foaming, add the pine nuts and cook briefly.
5. Add the beetroot and season with salt. Continue to stir together with the aid of a spoon to prevent the butter burning.
6. After a few moments, add the sherry vinegar. Reduce to a sticky glaze.
7. Add the herbs into the pan and toss the whole lot together.
8. Serve into four warm bowls.
If you would like to discover where to eat in Galway, then pop over to our Guide to Vegetarian Dining.
From comforting classics to innovative masterpieces, great pasta dishes transform humble ingredients into an unforgettable culinary experience, and NEXT UP – our vegetarian recipes blog feature a delightful pasta dish: Orecchiette Al Crema di Cavolo Nero e Broccoli, by Chef Tony Carelli. BONUS – Fabulous wine pairing by Woodberry’s. Keep an eye on our instagram feed to find out when this blog is being launched: