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This fabulous winter starter is a stunner: deliciously sweet, mildly earthy beetroot is balanced by creamy, slightly mineral fresh goat’s cheese while walnuts add a nutty crunch as well as a little tannic bitterness. Beetroot carpaccio/ will also serve as a nice side salad or if you ask me, a great vegetarian lunch.
I wanted to try a beetroot dip without any sour cream/cream cheese/yogurt for a change. Here's the recipe www.geniuskitchen.com/recipe/beetroot-dip-beet-dip-346743
The only change I made was to use the pre-cooked beetroot you can buy at the fruit shop, rather than canned, but I bet it would be really good with home made roasted beetroot.
Curing salmon with beetroot adds a bright red tint to the salmon and also adds an extra flavor to the salmon. It only takes 10 minutes to prepare. You have to try this recipe. Here's how I make it:
Ingredients:
800 g salmon (sashimi grade)
1 beetroot (blended)
pepper
150 g salt
150 g sugar
coriander seeds
1 zest of lemon
2 tablespoons kirsch
1. mix all the ingredients together (except for salmon) into a paste
2. marinate the salmon with the beetroot mixture, making sure all sides are covered, then wrap with cling film, refrigerate for 2 days (use a plate with sides to hold the salmon)
3. rinse the salmon under cold water, dry with kitchen towel, cut the salmon into thick slices, then serve with salad leaves
4. serve!
My other recipes:
www.flickr.com/photos/12124433@N06/sets/72157616619214661/
Tips: You will probably have some extra beetroot mixture left over, for extra flavor, wash the salmon once after 1 day of marinating, then reapply a new layer of beetroot mixture for extra flavor.
Roasted beetroot hummus garnished with pistachios.
Ingredients: dried chickpeas, garlic, lemon juice, tahini, roasted beetroot, salt, baking soda, olive oil
Lei do Direito Autoral nº 9.610, de 19 de Fevereiro de 1998: proÃbe a reprodução ou divulgação com fins comerciais ou não, em qualquer meio de comunicação, inclusive na Internet, sem prévia consulta e aprovação do autor.
Law of the Copyright nº 9,610, Febr.,19 of 1998: it forbids to the reproduction or spreading with commercial ends or not, in any media, also in the Internet, without previous consultation and approval it author.
The Bloody Beetroots
Home Festival 2017 - Day 2
Treviso Italy IT
31 August 2017
This image is copyright © Roberto Finizio. All right reserved. This photo must not be used under ANY circumstances without written consent.
for info and photos visit my website www.robertofinizio.it
Questa immagine è protetta da copyright © Roberto Finizio. Tutti i diritti sono riservati. L'immagine non deve essere utilizzata in nessun caso senza autorizzazione scritta dell'autore.
per info e materiale fotografico visita il mio sito www.robertofinizio.it
I love the bright summery colours of this risotto, especially contrasted against the green soybean salad. I added some wild rice that I had in the cupboard this time. Perfect for a grey, wintery day!
Tried a new recipe from www.deliciousmagazine.co.uk/recipes/chocolate-beetroot-cake
Really gungey and chocolatey (made with real chocolate, rather than cocoa), pretty yummy - but you *can* taste the beetroot! I smothered it in ganache!
It's 202 days since my last awful attempt at a proper still life photo, so I thought I'd give it another go. I rushed it again, which I know you shouldn't do, so it's not sharp enough. But it's better than that pear was.
These beetroot were grown at Little Fingers gardening club. We had them for tea.
Not just them, obviously...