We have a nice lot of beetroot now ready I was and wondering what recipies people use. If anyone has some nice recipies to share I would be grateful inc pickling.
Thanks guys
Not a beetroot lover myself, but I do like it hot with chunks of onion and mixed with creme fraiche.
Generally I just bake it in the oven slowly with 2" of water in a dish sealed with foil. When it's cooked and cooled just slip the skins off. Much sweeter this way I think, but then maybe you do it this way too. :D
I've made my own recipe chutney, using either beetroot and plum, or beetroot and apple, cooking with some red wine vinegar and jam sugar, adding mixed spices. Absolutely yum!
I have never tasted it just dont like the smell of it ???
Boiled and left to cool, 4 fish fingers salt and vinegar 2 slices f bread and butter. Not very Gordan Ramsey but it takes some beating.
Pickle -
Pour over Cup Vinegar (we use Cider) boiled with 1/2 Cup Sugar (brown or white).
just plain boiled as a veg
or salt pepper and vinegar (after boiling)
lbb
Raw in salads?
I could not stand beetroot but then i had a roast dinner in NZ and they have beetroot with everything not knowing what it was i ate it and raved. I always associated beetroot to jars of vinagry pupleness which never realy intrested me.
Now i roast it either with a little oil or with a little honey and balsamic vinager added to the oil.
I have made Beetroot Risotto
1 large onion, finely chopped
2 cloves of garlic, finely chopped
Fry Light
3 cooked beetroots (not pickled)
1 pack of risotto rice
1 pint of stock made with chicken Bovril or Vecon
Salt and freshly ground black pepper
1. Place the chopped onion and garlic in a pan lightly sprayed with Fry Light and fry for 2-3 minutes until golden.
2. Cut the beetroot into small cubes and add them to the pan.
3. Add the rice and a little more Fry Light and cook for about a minute, until the rice
is transparent.
4. Add the stock a cupful at a time until the rice soaks up the stock. Cook over a gentle heat, stirring all the time. Taste the rice to make sure it's cooked through and add seasoning to taste. Keep a kettle of hot water nearby just in case you need to add more liquid. This should take around 35 minutes.
5. When the rice is creamy and all the stock has been absorbed, serve in four large bowls and top with either of the options listed below.
To serve: Top with 28g fresh parmesan cheese shavings (6 Syns per 28g) and paprika or very low fat natural yogurt and freshly chopped chives.
Beetroot Dauphinois
2 x 250g quark skimmed milk soft cheese 200ml skimmed milk
908g/2lbs Maris Piper potatoes, sliced thinly (skin on)
4 x cooked fresh beetroot, sliced thinly
1 clove garlic, chopped
1 onion, chopped
seasoning to taste
1. Place the quark in a mixing bowl, then gradually add the milk, whisking together into a pouring consistency.
2. In a non-stick pan soften the garlic and onions in a little of the quark mixture, and reduce by a third.
3. Place a thin layer of potatoes in a non-stick oven tray; follow this with a thin layer of the quark mixture, then a thin layer of the sliced beetroot.
4. Continue this process until the tray is full.
Bake at 190ºC, 375ºF or Gas Mark 5 for at least 40 minutes, until set.
5. For a crunchy cheesy topping, place grated cheese (Healthy Extra 'a' choice) over the top 15 minutes before the end of the cooking time.
Or diced and added to salads, cheese sandwhiches, or thinly sliced under the cheese on a tostie
Wash, top and tail baby beets, put them in a bowl with a table spoon of vinegar and another of water..bung in the nuke for about 2 mins, stir about, another 2 mins in nuke.
Simple, lovely with cold meat, salad etc..
Cam, I just LOVE this....." jars of vinagry pupleness"......spot-on! ;D
Love your recipes too, btw, especially the dauphinois one - going to enjoy trying that 8)
YUM thanks guys these recipies sound lovely :P
Goes very well with feta cheese
Quote from: Alishka_Maxwell on July 06, 2008, 18:28:47
Cam, I just LOVE this....." jars of vinagry pupleness"......spot-on! ;D
Love your recipes too, btw, especially the dauphinois one - going to enjoy trying that 8)
good to hear and remember beetroot is very very low fat
Ingredients
2 lb cooked beetroot
1/2 pint water
1/2 pint vinegar
1 packet of raspberry jelly
NB These quantities are for 20 people
For home-use cut the quantities in half.
Keeping life is one week.
Method
Dice the skinned beetroot into cubes of about 1/4 - 1/2 inches.
Dissolve jelly in the 1/2 pint of boiling water.
Add the vinegar, stir and pour over the beetroot until it starts to float.
Allow it to set then turn out and serve with cold meats.
Enjoy!
Hi all,
Using Ishards recipe, you can put this into jars, as you would pickle & it keeps for ages, we used our last jar from 2007 in May, & are just starting to bottle this years crop ;D Put the diced beetroot into jars & pour the hot jelly mix on top, then screw on the lid, when cool, fridge until set , then store in a cool place (garage)
Adrian.
I've posted this recipe before but it's worth doing again because it's so fantastic. My OH recently won a Masterchef competition at work with it.
BEETROOT AND MUSHROOM CURRY
Shorvedar chukandar aur khumbi
A simple curry dish made with raw beetroot and mushrooms. Serve with rice or Nan bread, a split pea dhal, yoghurt, relishes and chutneys or salads on the side.
Serves 4
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
180g (6 oz) medium mushrooms cut in half
400g (14 oz) raw beetroot peeled and diced 2cm (3/4 inch)
2 teaspoons peeled fresh ginger grated to a pulp
2 large cloves garlic crushed
1 fresh green chilli finely chopped
250ml (8 fl oz) passata
8 fl oz water
1 teaspoon salt
Put the oil in a large pan and set over medium heat.
When hot put in the cumin and mustard seeds, as soon as they start to pop put in the mushrooms, give a quick stir and put in the beetroot.
Stir and fry for 2 minutes. Add the ginger, garlic and chilli, stir and fry further 2 minutes.
Stir in the passata plus 250ml (8fl oz) water.
Add salt.
Bring to boil, cover and simmer gently for about 40 minutes or until the beetroots are tender.
hi all love the sound of the recipe with the jelly but do you need to cook the beetroot before hand - joie
sorry joie again forgot to ask has anyone got any hints for removing beetroot stains from my hands. forgot to wear rubber gloves last night and i`ve now got to go and work on tesco`s checkouts with bright red fingers. oh aren`t my bosses going to be pleased :-X
Here in France beetroot is a popular salad veg. It is either eaten cooked and cold with a strong mustard vinaigrette or you can also grate it finely, and again with dressing, it tastes much like carrot raw. I have never eaten it hot!
I cook it in the pressure cooker, about 30 minutes, very quick.
Tip: leave on its little leaf cap and the root as you cook, its juice will stay inside.
Lovely in salad mixed with Lamb's lettuce and chunks of cheese or in the winter with Belgian endive.
My favourite dressing with it is:
1 heaped teaspoon on dijon or wholegrain mustard
2 tablespoons of vinegar (either red wine or cider)
1 small shallot finely diced
salt, pepper, pinch of cumin
Mix this then add stirring all the time, about 5 tablespoons of oil - I usually mix olive and sunflower but this recipe is nice with a mix of walnut or hazlenut oil and sunflower or other neutral like Colza.
Bon appetit!
from my Moravian wife: grated raw beetroot mixed with plain white yogurt and lots of crispy fried chopped bacon. its very simple, delicious and great with a rustic bread as a snack or light lunch.
I have a rather good chocolate beetroot cake..I kid you not, will post if anyone wants it.
XX Jeannine
Yes please me!
Chocolate beetroot cake
2 cups of plain flour
2 teaspoon baking powder
1/4 teaspoon salt
3 ounces of semi sweetened dark chocolate
1 cup of veggie oil
1 3/4 cups white sugar
3 large eggs
2 cups pureed cooked beetroot
1 taespoon vanilla
2 tablespoons of icing sugar
Sift flour, salt and baking powder.Melt chocolate woth 1/4 of the oil in the top of a double pan, cool slightly, beat the sugar and eggs until light and fluffy, slowly beat in the reamining oil, ther beets, vanilla and chocolate mixture. Fold in the flour mixture.
Bake in a greased and floured Bundt pan(one that would hold about 10 cups) Bake for 1 hour at 375.
Remove from pan when ccol and dust with icing sugar.
Another below, although truthfully I have not personally tried this.
Chocolate Meringue cake
8 egg whites
1 cup of caster sugar
1/4 cup of cocoa
60 grams of dark chocolate finelly chopped
1 large beetroot finely grated and raw
1/4 cup prunes ot chopped raisins
3/4 cup of stale breadcrumbs
Oven to 120 C Grease a 22cm springform pan. line base with parchment, flour the sides.
Beat the egg whites until soft peaked, Gradually add the sugar and beat till dissolved. fold in the cocoa, choclolate, beetroot , prunes and crumbs. Spoon into pan and bake for about 1 1/2 hours un til firm. Cool in the oven with the door ajar.
Have fun.
XX Jeannine
Thanks Jeannine, you're a star! I've saved it to my recipes file. I do mild beetroot pickle which tastes very much like fresh, I roast whole roots in foil, but this recipe adds versatility to my folio. Thank you muchly!
Don't forget the Borsch.. one of my fave soups!!