View allAll Photos Tagged beetroot
Chee Yeen's duo of Beetroot Dips.
In the foreground is a roasted beetroot and garlic dip, and a lighter fresh beetroot and yoghurt dip in the background.
Winner of the Most Creative overall.
Go to www.turkishcookbook.com for the recipe: www.turkishcookbook.com/2007/12/beetroot-dip.php
Binnur's Turkish Cookbook has been published! Buy it from www.amazon.com/gp/product/1434818853?ie=UTF8&tag=binn....
Back in the 19th century, Ernst Benary meticulously portrayed the varieties of your favourite root vegetable. And had a nice salad afterwards...
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 | 3¼ hours | 15 min prep
By: Pets'R'us
Jul 2, 2005
With this loaf, Julia hit loaf number 19!
It's a pink and white beetroot, spotted on the Phantassie vegetable table at the Drill Hall food market in Edinburgh yesterday.
I'm going to go back next week to see if they've grown one with a Creative Commons Attribution Noncommercial No Derivative Works license logo.
Healthy lunch on February 3.
Beetroots is good for you.
For everyone.
With Tzatziki and some other stuff to go with it...just faboulous.
Recipe:
85g (3 oz) dark chocolate
3 eggs
300 g (10,6 oz) sugar
2,5 dl (8,45 fl oz) sunflower seed oil
300 g (10,6 oz) beetroot, boiled, peeled and made into puré
30 g (1 oz) cocoa powder
200 g (a little more than 7 oz) allpurpose flour
1,5 teaspoon baking powder
1. Whisk the eggs and the sugar toghether in a bowl.
2. Add the oil little by little while you mix well (forms kind of a mayonnaise).
3. Melt the chocolate and mix it in.
4. Mix in the beetroot puré, until thoroughly combined. The batter should now have a fantastic, dark, pink color.
5. Sift the flour, cocoa and baking powder and mix thoroughly into the batter.
If you want to make cupcakes, use paper wells, because these cakes get very moist. If you want to make a cake, use a 25 cm (9-10 inch) springform pan (grease and use cocoa powder to prevent the cake from sticking, or make non-stick paper lining).
Bake at 180 degrees Celcius (360 F), a cake for about 35-40 minuts, cupcakes for about 20-30 minuts (depends on the size of the paper wells, of course, so watch them closely). Use a cake-pin (is that what's it called in English?) to check!
Put on a chocolate gnache frosting, or sour cream chocolate frosting (tastes good without frosting as well), and serve with some berries or fruit on the side. It gets even moister and better after a few days in the fridge.
Yummy beetroot chips. You can really taste the beetroot flavour, but it is still 32.2% (15% saturated, 13.6% monounsaturated, 3.3% polyunsaturated) fat! :)
Absolute Organic
certified organic
beetroot chips
with sea salt
45g net
Australian Certified Organic W201
No nasties added
Our beetroot chips are natural and full of organic goodness
+ Good for your taste buds
+ Good for the environment
+ Preservative free
+ Additive free
made in Australia using local and imported ingredients for
Eco-Farms Pty Ltd
167 Parramatta Road, Homebus NSW2140 Australia
Another great idea: Add a little sweetner such as agave or maple syrup and run this through your ice cream maker for a creamy refreshing dessert.
Trying out a new recipe. A beautifully moist and lovely textured cake. I used dutch process cocoa (dark) so didn't see much of the beetroot colour that I was hoping for, but the taste was divine!
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/10/26/beetroot-a...
Yield: 2 1/2 cups (600 g)
12 ounces (340 g) mascarpone cheese
1 tablespoon lemon juice
2 ounces (56 g) cooked beets, drained
5 ounces (140 g) smoked salmon
1/4 teaspoon dried dill weed
ground black pepper, to taste
1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 5.
4. Blend for 15 seconds, using the tamper to press the ingredients into the blades.
5. Transfer to a bowl and season with pepper.
6. Cover and chill until ready to serve.
Because of the delicate nature of the pâté, it is best consumed within 24 hours.
Baby red beetroot is delicately sweet with a lovely flavour, slightly milder than its larger cousin. To bring out its sweet flavour, they are wonderful roasted, especially a generous helping of herbs and balsamic vinegar. We source these direct from a small farm in Colchester where they are planted and harvested by hand. This makes for exceptional quality, as used by the best restaurants.
www.natoora.co.uk/shop/vegetables/root-vegetables-and-tub...