View allAll Photos Tagged Beetroot
live @ Alcatraz (Milan, Italy) on Nov. 11th 2013.
More The Bloody Beetroots photos
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Questa immagine è protetta da copyright © Francesco Castaldo. Tutti i diritti sono riservati. L'immagine non deve essere utilizzata in nessun caso senza autorizzazione scritta dell'autore.
beetroot, mascarpone,apple, raisin,maple and cinnamon in a phyllo pocket, mascarpone cream, vanilla ice cream, beetroot puree'
Never having prepared beetroot before, I first made the mistake of cutting too much off the top when I put them in water to cook - I had to cut that much off because I'd left them in the fridge too long! (oops). So I took them back out of the water for fear of losing all the colour, which, it turns out, made it easier to peel them once I'd decided to change me strategy.
Gorgeous fresh tasting juice made from Beetroot, carrot, lemongrass and ginger. Great for those alcohol free days
I bought these from Ocado. Expensive, but then I don't get out much so I count in the entertainment value! They are offshoots of a beetroot breeding project, which I suppose I'm supporting by buying them.
The pink was was especially amusing because every slice was different.
Smash up some garlic cloves, drizzle the beetroot with olive oil and wrap in foil with the smashed garlic. Put in a low oven for about 2 hours.
Peel and slice the beetroots (or cut into strips, however you like it), cut a small onion into rings, mix and dress with the oil from the foil, some extra oil, balsamic vinegar and salt/pepper to taste. Cover with clingfilm and cool for a couple of hours for the flavours to develop.
There's something very satisfying about harvesting your own root veg. This year, the beetroot have worked well, so far.
A simple beetroot and mint salad with a pomegranate dressing, made with few ingredients and whipped up in a matter of minutes. This delightful vegan and vegetarian dish makes a perfect side dish for a quick lunch or salad staple for the summer BBQ season. Find more details on my blog.