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The Bloody Beetroots

  

Home Festival 2017 - Day 2

  

Treviso Italy IT

  

31 August 2017

  

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per info e materiale fotografico visita il mio sito www.robertofinizio.it

It's 202 days since my last awful attempt at a proper still life photo, so I thought I'd give it another go. I rushed it again, which I know you shouldn't do, so it's not sharp enough. But it's better than that pear was.

 

These beetroot were grown at Little Fingers gardening club. We had them for tea.

 

Not just them, obviously...

I love the bright summery colours of this risotto, especially contrasted against the green soybean salad. I added some wild rice that I had in the cupboard this time. Perfect for a grey, wintery day!

Helsinki, December 2018

Merino wool top

Some yummy beetroot soup, which tasted just as good as it looked...

 

I also blog as dorkymum

RHS Flower Show Tatton Park

Tatton Park, Knutsford, Cheshire, England, UK

Ingredients

150g cooked beetroot ,100 ml of milk,1 egg,90 gr of flour,pinch of salt,1 garlic, 200g cooked cabbage with cheese.

Preparation

Grind beets, garlic, salt, milk and egg until a fine paste and add the flour. Mix a few seconds until a homogeneous mass.

1.Brush with oil a large skillet, and pour the batter (a fire not too strong) that form a large pancake pan size. When bubbles begin to appear, we turn the pancake cook one minute on the other side and to cool reserve.

2.Once cool, extend over the cooked cabbage with cheese pancake and roll up like a Swiss roll, get a clean cut.

3.Cut into portions of a finger wide, discard the edges and serve.

 

Chicken breasts pan fried with madras curry seasoning, sliced into pieces placed on a bed of sauted green beans coated in pepper. Served with rocket and capsicum with a side of chunky beetroot chips.

The Bloody Beetroots in concerto all'Home Festival 2017 di Treviso, foto di Denis Ulliana per www.rockon.it

Our Head of Social Media had a wonderful meal at Great British Chefs' blogger Rosana McPhee's house

My own version of a beetroot risotto with red wine, feta & horseradish.

Classic foie gras and beetroot spiral, toasted buckwheat and kombu toffee.

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