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Never having prepared beetroot before, I first made the mistake of cutting too much off the top when I put them in water to cook - I had to cut that much off because I'd left them in the fridge too long! (oops). So I took them back out of the water for fear of losing all the colour, which, it turns out, made it easier to peel them once I'd decided to change me strategy.
beetroot, mascarpone,apple, raisin,maple and cinnamon in a phyllo pocket, mascarpone cream, vanilla ice cream, beetroot puree'
Gorgeous fresh tasting juice made from Beetroot, carrot, lemongrass and ginger. Great for those alcohol free days
Smash up some garlic cloves, drizzle the beetroot with olive oil and wrap in foil with the smashed garlic. Put in a low oven for about 2 hours.
Peel and slice the beetroots (or cut into strips, however you like it), cut a small onion into rings, mix and dress with the oil from the foil, some extra oil, balsamic vinegar and salt/pepper to taste. Cover with clingfilm and cool for a couple of hours for the flavours to develop.
There's something very satisfying about harvesting your own root veg. This year, the beetroot have worked well, so far.
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.