Influx of Beetroot

kochi1

daska wrote: »

beetroot marmalade - this is great with cheese and we also serve it with roast duck and mushroom risotto

This sounds yummy - normally only make soup with beetroot so will need to give this a try! Thanks

dacouch

I luuuuuuurve beetroot.

My nan used to make me beetroot and ham sandwiches, very nice

catkins

Goats cheese and beetroot tart is lovely

Jojo_the_Tightfisted

Beetroot and lovage soup. Boil in stock, add splash of vinegar. Blitz in blender, add soured cream, salt and pepper.

Pink.

Hi craigywv,

We have a beetroot thread with lots of ideas so I've added your thread to it to keep the suggestions together.

Pink

shandyclover

I usually HATE beetroot but I went to a dinner party once in Dubai where the Syrian hostess made a dip by finely grating raw beetroot and mixing with chopped garlic, lemon juice, olive oil and thick yoghurt. Served with toasted pitta chips it was absolutely amazing!

kittendothroar

The beetroot and walnut houmous http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/beetroot-and-walnut-hummus-recipe from river cottage everyday book is really good - the colour is fabulous and it made an interesting talking point last time I served it!

Also I've used it to make these sort of healthy oaty cookies: http://anneskitchen1.blogspot.co.uk/2012/02/beetroot-and-oat-cookies-with-sugar.html

And whilst I've never made it, I buy beetroot and horseradish relish from the Polish shop which I actually addicted to and buy in bulk! :-D

anrutpea

Hugh Fearnley Whittingstall made what looked like a delicious beetroot houmous. I have a beetroot from the allotment to try it.

• 50g walnuts
• 1 tbsp cumin seeds
• 25g stale bread, crusts removed
• 200g cooked beetroot (not pickled), cut into cubes
• 1 tbsp tahini
• 1 large garlic clove, crushed
• Juice of 1 lemon
• Sea salt and freshly ground black pepper
• A little rapeseed oil (optional) 1 Put the walnuts on a baking tray and toast in a preheated oven at 180ºC for 5-7 mins, until fragrant. Leave to cool.
2 Warm a small frying pan over a medium heat. Add the cumin seeds and dry-fry them, shaking the pan almost constantly, until they start to darken and release their aroma – this should take less than a minute so be careful not to burn them. Crush with a pestle and mortar or a spice grinder.
3 Break the bread into small chunks, put in a food processor or a blender with the walnuts and blitz until fine. Add the beetroot, tahini, most of the garlic, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, then blend to a thick paste.
4 Taste the mixture and adjust it by adding a little more cumin, garlic, lemon, salt and pepper, blending again until you are happy with the result. Loosen with a dash of oil if you think it needs it. Refrigerate until required but bring back to room temperature to serve.

MrsE_2

MrsLurcherwalker wrote: »

Cube up the beetroot, then make up a raspberry jelly with half a pint of vinegar instead of water (only use half a pint of liquid, not a pint like you normally would for a jelly) and pour over the beetroot(previously cooked) in a jar and leave it to set. Its very nice with cheese. Hope that helps Cheers Lyn.

Done this, its AMAZING

:beer::beer::beer::beer::beer:

I used some boiling water, just enough to melt the jelly & then topped up with vinegar (I used cider vinegar, but I suspect most be be ok).

:j:j:j:j:j:j:j:j:j:j:j:j

Its the BEST way to eat it:D:D:D:D

Pee

Beetroot is on special offer at Aldi this week. (I think that is national.) I have checked the date on it and it is February 2013. I think this means that I should stock up with a few packets.

Any suggestions as to recipes with beetroot?

I do make potato pancakes with raw grated potato, an egg and some flour and fry these and top them with smoked salmon, beetroot and sour cream.

I have also got a recipe for Borscht.

I have gone through the recipe books at home and found lots of salads, including a Nigel Slater one with watercress and grapefruit which sounds good.

I know that you can roast them, like say roast parsnips.

Does anyone else have any suggestions?