View allAll Photos Tagged beetroot
Beetroot leaves before roasting.
**********************************
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!
Orange coloured beetroot. I saw this at the Growers Markets last winter and have waited a year for it to come back in season so that I could draw it.
Julia made a yummy farro salad with beetroot, sultanas, mint and cinnamon, with and orange dressing. She also grilled chicken breasts marinated in lemon, rosemary and garlic.
Farro - Oasis Bakery 400g AUD6.99
Oasis Bakery - Bakery, Groceries, Cafe, Catering
(03) 9570 1122
Unit 9, 993 North Rd
Murrumbeena VIC 3163
Monday - Sunday 8am - 7pm
with cracked black pepper creme fraich & sourdough. The Savoy Grill. Chef Gordon Ramsey. London. September 2014.
Kirsi made a heavenly vegetable stew, Russian style, on Saturday evening. The beetroots on the cutting board were an arresting sight.
more @ Red Beet, Beetroot (Beta vulgaris)
We don´t accept comment spam
If You´ll do so, Your comment will be deleted asap and You get banned as well !
Please no group icons & awards !!!!!!!
Jelly:
1 small beetroot, cooked and peeled
3-4 compote peach halves
1 tbsp lemon confit = freshly grated lemon peel of 1 lemon, 2 tbsp sugar, 4 tbsp water, boil up for 5-6 minutes and cool
100 ml aromatic white wine
300 ml peach compote juice
gelatine, according to the preferable thickness
Mix all the ingredients in a blender, pour into cups and cool for at least 3 hours. Serve with yoghurt ice-cream.
My father usually adds to the dressing for beetroot some aromatic wine - white, red or rose, it doesn't matter. Try and you'll be happy with the results :)
Ingredients for this salad:
25-30 leaves fresh spinach
20 fresh mint leaves
1 beetroot, roasted in foil, cooled and shredded
Dressing to mix with the beetroot:
1 tbsp Light Sesame Tahan (paste from ground sesame seeds)
1 tbsp aromatic Red Wine
1 tbsp Wine Vinegar
1 clove garlic, minced
Garnish with raw or roasted cashew nuts.
I had lonely beetroot, a carrot, two potatoes, an apple and some ginger. Hopefully they'll make an OK soup once I add in some lemon juice.
The immersion blender broke while I was making this so the soup is a bit lumpier than I'd have liked. And there were violently pink / red splashes all over the kitchen.