I prefer to think of rustic cooking as a healthier version of comfort food, using fresh ingredients. This delicious wine-poached beetroot is the perfect side dish for any rustic meal. When poaching an ingredient as colourful as beetroot you might be drawn toward a red wine, but resist it and you'll find a earthy white will suit the flavour much more nicely.
6 medium beetroots (about 700g), peeled and quartered
1½ cups white wine
2 bay leaves
1 tsp black peppercorns
2 cloves garlic
½ tsp salt, plus extra to season
1 tbsp extra virgin olive oil
1 tsp English mustard
½ cup sour cream
1 tsp white wine vinegar
¼ cup finely shredded parsley leaves, to serve
1. Combine the beetroot, white wine, bay leaves, peppercorns, garlic and salt in a medium saucepan and top up with water until the beets are covered. Bring to a simmer, add a round of baking paper to the top of the liquid to keep the beets submerged, and simmer on low heat for about 40 minutes, until the beets are tender. Drain and dress with olive oil.
2. Combine the mustard, sour cream and white wine vinegar and season with salt. Serve the beets with a big dollop of the mustard cream, a little ground black pepper and scattered with parsley leaves.
Serving suggestion: with my chicken and mushroom field pie.