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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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Kirsi made a heavenly vegetable stew, Russian style, on Saturday evening. The beetroots on the cutting board were an arresting sight.
Blown beetroot (beta vulgaris) in borosilicate glass with flameworked leaves, seedling, seeds, beetroot slice and blue shieldbug.
with cracked black pepper creme fraich & sourdough. The Savoy Grill. Chef Gordon Ramsey. London. September 2014.
I had some free time in the car (http://www.citycarclub.co.uk) thanks to a competition on Twitter that I won recently, so I ended up actually going to a supermarket this week rather than doing it all online. To be honest, I think I'll stick to doing it online as there are probably more fun things I could have been doing on a Sunday afternoon!
However, the upshot was that I saw some coconut milk and this inspired me to cook a recipe that I'd been meaning to get round to for a while. Credit for this simple but wonderful recipe (http://www.coffeemuffins.com/beetroot-curry/2182/) once again goes to Coffee Muffins, and credit for the naan bread goes to Tesco :). But credit to me for cooking the think and doing a half decent job!