View allAll Photos Tagged beetroot
beets, mushrooms, carrots, onion, garlic, bay leaf, lemon zest, lemon juice, salt & pepper, veggie stock, fresh mint, butter, sour cream, peprika : really simple dish but tastes super fancy and gourmet.
Real Bread Campaign member Tom Baker making experimental beetroot bread at Loaf social enterprise, Birmingham UK, August 2010
link to the original Rote-Beete-Suppe mit Kichererbsen recipe
preparation 30 min + cooking 35 min
Ingredients, serves 4:
500 g beetroots
1 onion
1 tsp cumin, grounded
600 ml vegetable stock
400 ml coconut milk
3 scallion stalks
flesh of a 1/2 coconut or dried and roasted coconut chips
200 g chickpeas
salt, pepper
Ready to serve.
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Recipe:
500g beetroot with leaves
50g pitted olives (green or black)
2 tbsp toasted sesame
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp nigella seeds
2 tbsp olive oil
2 tsbp red-wine vinegar
Zest of 1 orange
100g feta
2 tbsp Greek yogurt.
1) Cut off the beet leaves. Wash and scrub the beetroot, wrap in foil and bake in the oven at 180C/gas mark 4 until soft all the way through (50-80 minutes depending on size).
2) Allow to cool a little, then peel by holding in a paper towel and rubbing the skin away with the edges. Cut into chunks.
3) Wash the leaves and toss with the olives and a little oil and pepper. Roast in the oven for 10 minutes.
4) In the meantime toast the sesame, cumin, coriander and nigella seeds until they smell fragrant,
5) Toss the beetroot and leaves with the seeds, orange zest, red-wine vinegar and a little oil.
6) Blend the feta and yogurt until creamy (a few small chunks of feta is OK).
7) Serve the warm beetroot on top of the whipped feta with the juice from the beetroot spooned over the top.
8) Enjoy!
Beetroots turned crispy alias baked beetroot chips! A fun and fat free winter treat using local plants!
Recipe is on the blog: www.aspoonfulofphotography.blogspot.de/2014/02/baked-beet...