View allAll Photos Tagged beetroot
- 100 year old balsamic vinegar, blackberry, frozen black currant
Frantzén/Lindberg, Stockholm
March 14, 2013
Lilla Nygatan 21
111 28 Stockholm
Sweden
+46 (0)8 20 85 80
Lumps of sour cream, gratifying chunks of beef, beetroot. What's not to love? When I get back to the UK i've got to perfect this dish.
A new Hugh Fearnley-Whittingstall recipe book was the inspiration to make this dish. It was 'OK' but I'm not a great pastry fan. I'm also not the world's best food photographer as this was my only usable shot, the others suffered from a steamy lens!
Some people eat those leaves. I've never tried it and I can hardly keep up with eating everything that's popping up atm. So I'll try it some other time. Next year maybe.
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.
There is detail in the highlights but not possible to appreciate in this scan. It will be a challange to print this contrast.
The beetroots were sprayed With water to give the dakr shapes a bit shine. droplets of water on the blade of the knife.
The inaugural Village Greens veggie stall, Aldinga Arts Eco Village, Fri 3rd April 2015 - villagegreens.com.au
I lifted the fleece on the early plantings of my beetroot and carrot plant to weed, but in both case there were very few plants (plenty of weeds) I suspect mice as the same happened last year. I have resown just one drill of each and will put out more humane mouse traps. Hopefully mice will have found other items to munch other than my seeds
I have been using a scatter method for both carrots and beetroot but have found this makes weeding much harder as the plants you want to keep are scattered amongst the weeds rather than in rows
Slightly burnt around the edges, but roasted carrots, sweet potatoes and beetroot are delicious.
See more details on this recipe on my blog:
Miserable looking and hardly any root at all. I'll be trying again with a new sowing over the next couple of weeks.
These are beetroot leaves - taken while the beets were growing in one of my micro gardens in a box. They don't need much depth and produce well all year round.
I love growing food for my family and we produce most of our needs for fresh fruit and vegetables from our kitchen garden. It's grown organically and I put a lot of love into my soil which in return reaps us a bounty of nutrient dense, organic life giving food.
The colour and vibrancy of the food is testament to the plants getting what they need from our soil.
If you want to learn how to 'Grow your own Groceries' in your own Backyard Supermarket, check out how at themicrogardener.com/grow-your-own-groceries/.
A little introBeetroot is not tucked into this beauty as a ploy to disguise it. Oh no, it makes the cake, lending a lovely moistness, a sweetness and a rich, ruby tinge. Mmm. Beetroot.
See the recipe here - www.abelandcole.co.uk/recipes/beetroot-cake