View allAll Photos Tagged Beetroot
bun is made with beetroots, than steamed ... for sandwich, mozzarela, tomato, basil & milk mayonaise is added ... yummy!
The Bloody Beetroots take The Mezzanine off gaurd and seriously almost got shut down by the club!
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Made for our Christmas party. Huge 40 egg frittata, baked in the oven and then cut into bite sized squares.
Seriously surpassed the first effort! I was a lot more patient with the rice and used all the beetroot juice.
We are looking after our garden patch in Eva and Nick's garden. Look at the size of the brussel sprouts and we picked some beetroot to eat.
Beetroot Puree
PREPARATION TIME
5 mins
COOKING TIME
35 mins
AGE GROUP
8 – 10 months
INGREDIENTS
1 large beetroot or 2 small ones
1 tablespoon of olive oil
1/2 a celery stalk
1/4 cup low salt or homemade chicken stock or vegetable stock
1/4 teaspoon of fresh ginger, peeled and grated
A pinch of cinnamon and ground cloves
METHOD
1. Preheat your oven to 190 deg C.
2. Peel beetroot and chop into small pieces.
3. Put beetroot on a baking tray under some baking paper and drizzle over with the olive oil.
4. Bake beetroot for 20 – 30 minutes until the beetroot is cooked.
5. Chop celery into small pieces.
6. In a small pot saute the celery on a high heat for 2 – 3 minutes.
7. Add to the pot the stock, ginger, ground cinnamon and ground cloves.
8. Add to the pot the cooked beetroot.
8. Bring to the boil then reduce heat and simmer with a lid on for 5 minutes.
9. Using a stick blender puree until nice and smooth. You could also use a food processor here.
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baby health information -
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Toddler recipes -
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