View allAll Photos Tagged beetroot
I bought these from Ocado. Expensive, but then I don't get out much so I count in the entertainment value! They are offshoots of a beetroot breeding project, which I suppose I'm supporting by buying them.
The pink was was especially amusing because every slice was different.
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Like a spoom. Sorbet, only more liquid. With oysters in it. Just one big one, cut up in 3 pieces. And little bits of apple.
I thought it was too much sorbet for too little oyster. But that's because I'm greedy of oysters. If you drop the idea of getting an oyster-course and just think of it as an beetrout-course it actually is quite lovely and refreshing.
Voor een uitgebreid verslag van onze avond bij restaurant Ivy, klik: hier
..the M&S beetroot bourguignon includes ..with red onion, chantenay carrots, parsnips 7 mushooms in red wine sauce.
Recipe, cooking, setting & photo by Irene Morcillo, my new blog address is: www.titairene.com
* Pancarlı Humus
* Hummus de Remolacha
the ball of kid mohair i got at the thrift store last week- 40% kid mohair, 30% mohair, 30% polyacryl. button also from MCC van.
olive green from the first hat i ever made.
dark green merino thrifted at the Salvation Army, victoria.
what is a series of root vegetable hats without a beet? the inspiration for this hat came from my childhood memories of beets and beet greens that grew in our garden. if i hadn't been going for the beautiful contrast in between the beet and its leaves, this one certainly would have been embroidered in shades of pastel pink. there is also a closeup of the embroidery in my photostream. 1 of 2.
Boiled beetroot is blended with roasted Green chilly, Tamarind, salt, Coriender seeds, Urda dal and Chana dal.
© Seetaram Ponugupati and Nagalakshmi Ponugupati, All Rights Reserved
I thought this was Rhubard, but Ian said that it was beetroot - if anybody knows the definative answer, please tell me !
Beetroot with Roast Garlic Avocado Puree, heirloom tomatoes, coriander, pickled onions, jamon & taleggio
Baby golden beetroots are an old variety, which have come back to fashion in recent years. They are milder in flavour compared to the more common varieties, with a lovely sweet edge. They are particularly delicious roasted. 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...
Beetroot Soup -this recipe and more available on my blog at Girl Interrupted Eating girlinterruptedeating.wordpress.com/2007/11/05/borscht-be...
A simple beetroot and mint salad with a pomegranate dressing, made with few ingredients and whipped up in a matter of minutes. This delightful vegan and vegetarian dish makes a perfect side dish for a quick lunch or salad staple for the summer BBQ season. Find more details on my blog.
The salad I had in mind was one my grandmother used to make around New Year. I tracked down a similar looking recipe on the internet - the original used pickled salmon, in true dutch style, but of course I made mine without. I also used a lot more beetroot than the original, resulting in a deep red salad rather than a vaguely pink one. Well, it was tasty, anyway.