View allAll Photos Tagged beetroot
I am still talking veggies and the most wonderful experienced I had at Alain Passardβs restaurant in Paris β LβAparge. As I mentioned in a previous cabbage post what I took away from the day was to make your vegetables the stars of a meal - look at them, smell them, see their beauty, see their perfection and cook them in such a way as to bring out their natural flavours.
I took my little black book with and my camera to make sure I had a permanent memory of the food. But the flavours β how am I going to remember them? how was I ever going to relate them? β well the only way is to take what I have tasted and try to implement it in my kitchen and give it my own little twist.
One of the dished served to us at Passardβs little restaurant was beetroot β OMG, the flavours! When you tasted the beetroot it was the same flavours you would find in gluweinβ you know, the red wine, the cinnamon etc. It was so complimenting of the beetroot that I decided to poach my red veged beauties in a bit of red wine, black pepper corns, star anise and some orange peel.
Well, it turned out fantastic and so absolutely delicious. The spices compliment the earthyness of the beetroot transforming this root into something so special. After you had a bite the tastes kind of linger in your mouth and you donβt know if you are in winter or in summer. I served the baby beats cold and added some non-flavoured cream cheese, some micro leaves and a drop of balsamic glaze on each beetroot.
Please try this the next time β it really is special and something rather completely different.
There is detail in the highlights but not possible to appreciate in this scan. It will be a challange to print this contrast.
Ready for par boiling prior to roasting with new potatoes, paprika rosemary and garlic. Good eating times ahead.
I'd not heard of this variety before. I'm not mad keen on beetroot but decided to try this. I diced and roasted it with some other roast veggies. It was nice.
live @ Alcatraz (Milan, Italy) on Nov. 11th 2013.
More The Bloody Beetroots photos
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This image is copyright Β© Francesco Castaldo. All right reserved. This photo must not be used under ANY circumstances without written consent.
Questa immagine Γ¨ protetta da copyright Β© Francesco Castaldo. Tutti i diritti sono riservati. L'immagine non deve essere utilizzata in nessun caso senza autorizzazione scritta dell'autore.
Beetroot
Restaurant A.T.
Paris, France
(August 4, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
The beetroot, also known as the table beet, garden beet, red beet or informally simply as beet, is one of the many cultivated varieties of beets (Beta vulgaris) and arguably the most commonly encountered variety in North America and Britain.
Morrisons had some tasty-looking beetroot so I bought a few and made borshch for lunch. One of the many variations on the theme (borshch ranges from a clear consommΓ© to the Russian equivalent of cottage pie); this one was "borshch with bits in" (ie neither strained nor whizzed). Finished with a dollop of soured cream and some dill. Home-made bread on the side. Yum, TISSM :-)
Beetroot
Yogurt, wild berries,
(Desramaults)
Twelve Days of Christmas: Desramault
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
This is the top of a beetroot, growing in plain unadulterated water. It's sitting in a perspex container on the window sill. It's been growing for a couple of weeks now and I'm thinking of planting it outside in the greenhouse.
This is the third successful 'plant'. The first two were a cutting from a spring onion and a garlic clove. The idea came from a Christmas present from my daughter. Clever girl.
365/62 - Year 12 Photo 3349
Some of the 2010 crop of plain old boltardy. River Cottage Chocolate Beetroot Brownies here we come!
A very pretty loaf studded with bright red, coarsely grated, beetroot bits. The recipe is a little on the salty side, and the raw beetroot has an overly grassy flavour. Perhaps this recipe could be improved by either roasting the beetroot whole before grating it, or with the addition of garlic and rosemary.
Because it is basically a white bread, the texture was light and fluffy, but still chewy because Julia used good bread flour.
Bread Machine Beetroot Bread - Recipezaar
Bread Machine Beetroot Bread
Recipe #128414 | 3ΒΌ hours | 15 min prep
By: Pets'R'us
Jul 2, 2005
With this loaf, Julia hit loaf number 19!
... with roasted hazelnuts, goat cheese, lentils and salad.
Recipe: www.watatenzij.nl/2018/01/28/gerookte-bietjes-hazelnoot/