Pink octopus with beets and potatoes

The recipe for pink octopus with beets and potatoes is a colorful and tasty dish, perfect for impressing your guests. Here are the ingredients and the procedure to make it.

Ingredients

• 1 medium-sized octopus (about 800 g)
• 2 medium beets
• 300 g of potatoes
• 1 bay leaf
• Coarse salt to taste
• Extra virgin olive oil to taste
• Lemon juice to taste
• Black pepper to taste
• Chopped fresh parsley, for garnishing

Preparation

1. To prepare the pink octopus, start by placing the octopus in a large pot without water, and cook it over medium heat for about 40-50 minutes, until it is soft. The octopus will release water that will help it cook.

2. Meanwhile, cook the whole unpeeled beets in another pot with salted water until tender, about 40-50 minutes depending on the size. Once ready, drain them and let them cool slightly before peeling and slicing or dicing them.

3. Also, peel the potatoes, cut them into pieces and cook them in salted water until they become soft.

4. Once the octopus is cooked, turn off the heat and let it cool in the cooking water. Then, drain it and remove the skin and suckers if you wish, and cut it into pieces.

5. In a bowl, dress the octopus with oil, salt, pepper, and a little lemon juice.

6. Now assemble the dish: arrange the beet slices at the bottom, then the potatoes, and finally the chopped octopus.

7. Garnish the dish with chopped fresh parsley and a drizzle of extra virgin olive oil.

8. You can also add an additional spritz of lemon juice before serving if you like a more tangy taste.

Curiosity

The octopus becomes “pink” thanks to the acid of the beetroot that delicately colors its flesh. Moreover, in Italy, octopus is much appreciated in Mediterranean cuisine for its delicate taste and nutritional properties. Remember to check the octopus’s doneness by poking it with a fork: it should be tender but not flaky.

Enjoy your meal!