View allAll Photos Tagged Beetroot
Cut the stems from the beets and chop the root into smallish pieces. If you can run the pieces through a blender or a food processor, that's even better. Measure the volume of your diced beetroot.
Tracey asked me to make Chocolate Beetroot Cake for her and Alistair's wedding. Here's one of the two waiting to be boxed up and driven out West, topped with handmade chocolates from The Chocolate Tree in Bruntsfield.
Thanks to Emma Crowther for the fancy red bow. And thanks to youtube for the bow and ganache tutorials. Youtube is well handy for lessons...
Julia made a yummy farro salad with beetroot, sultanas, mint and cinnamon, with and orange dressing. She also grilled chicken breasts marinated in lemon, rosemary and garlic.
Farro - Oasis Bakery 400g AUD6.99
Oasis Bakery - Bakery, Groceries, Cafe, Catering
(03) 9570 1122
Unit 9, 993 North Rd
Murrumbeena VIC 3163
Monday - Sunday 8am - 7pm
Orange coloured beetroot. I saw this at the Growers Markets last winter and have waited a year for it to come back in season so that I could draw it.
Jelly:
1 small beetroot, cooked and peeled
3-4 compote peach halves
1 tbsp lemon confit = freshly grated lemon peel of 1 lemon, 2 tbsp sugar, 4 tbsp water, boil up for 5-6 minutes and cool
100 ml aromatic white wine
300 ml peach compote juice
gelatine, according to the preferable thickness
Mix all the ingredients in a blender, pour into cups and cool for at least 3 hours. Serve with yoghurt ice-cream.
Beetroot leaves before roasting.
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Recipe:
500g beetroot with leaves
50g pitted olives (green or black)
2 tbsp toasted sesame
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp nigella seeds
2 tbsp olive oil
2 tsbp red-wine vinegar
Zest of 1 orange
100g feta
2 tbsp Greek yogurt.
1) Cut off the beet leaves. Wash and scrub the beetroot, wrap in foil and bake in the oven at 180C/gas mark 4 until soft all the way through (50-80 minutes depending on size).
2) Allow to cool a little, then peel by holding in a paper towel and rubbing the skin away with the edges. Cut into chunks.
3) Wash the leaves and toss with the olives and a little oil and pepper. Roast in the oven for 10 minutes.
4) In the meantime toast the sesame, cumin, coriander and nigella seeds until they smell fragrant,
5) Toss the beetroot and leaves with the seeds, orange zest, red-wine vinegar and a little oil.
6) Blend the feta and yogurt until creamy (a few small chunks of feta is OK).
7) Serve the warm beetroot on top of the whipped feta with the juice from the beetroot spooned over the top.
8) Enjoy!
My father usually adds to the dressing for beetroot some aromatic wine - white, red or rose, it doesn't matter. Try and you'll be happy with the results :)
Ingredients for this salad:
25-30 leaves fresh spinach
20 fresh mint leaves
1 beetroot, roasted in foil, cooled and shredded
Dressing to mix with the beetroot:
1 tbsp Light Sesame Tahan (paste from ground sesame seeds)
1 tbsp aromatic Red Wine
1 tbsp Wine Vinegar
1 clove garlic, minced
Garnish with raw or roasted cashew nuts.
more @ Red Beet, Beetroot (Beta vulgaris)
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