Influx of Beetroot

make a soup using:


1 pint stock

½ cabbage, shredded

3 spuds, cut into 4 lengthwise, then thinly sliced

3 beetroots, boiled whole, peeled, cooled and grated ( or grate in peeled raw beetroots, or use organic vacuum pack?)

2 carrots, grated

tom puree

4 tbsp olive oil

s + p

water

garnish: sour cream and chives
-
hth
Katya

ooh, ooh, make Primordial Soup! Basically, soup up beetroot, tomatoes (tinned is fine) carrots, onions and any other veg to hand, add a little paprika and some spices to suit your palate (we like it spicy), give it a whizz, then add swetcorn, and pasta shapes (alphabet or dinosaur shapes for preferance).
Ta Da! Primordial soup, complete with lumps and the building blocks of life!

Hi

I love beetroot on toast and if I have a ham or cheese salad sarnie, I always have beetroot in it in thin slices....yummy!!

xx

Bogof_Babe wrote:

Wash and boil them, then peel, slice (or not) and stick in a jar of vinegar. DIY pickled beets .

but make sure you add sugar or they are tooooooo sour!

slightly sweetened pickled beets are a thing of beauty, i regularly eat them as snacks mmmmmmmmm

lidl does a perfect version at 59p jar so i save the juice from 2 jars (i go them them quickly) then i buy their package of vacumn sealed beets for 29p and slice them up to put in the remaining juice, few weeks later, more lovely beets!

Delicious!!



Ingredients
75g/2½oz cocoa powder or powdered drinking chocolate
180g/6½oz plain flour
2 tsp baking powder
250g/8½oz caster sugar
250g/8½oz cooked beetroot
3 large eggs
200ml/7fl oz corn oil
1 tsp vanilla extract
icing sugar for dusting

Method
1. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.
2. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.
3. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
4. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.
5. Bake for 30 minutes or until the top is firm when pressed with a finger.
6. Cool on a wire rack and dust with icing sugar to serve.



:T