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BEETROOT RECIPIES BEETROOT TIPS Beetroot bleeds and will stain your hands. Remove the stains with lemon, or wear gloves.
225 g beetroot Boil the beetroot in their skins until tender (you can also do this in a glass dish in the microwave). Cool, peel and then chop the beetroot. Peel the carrots and then grate them. Mix the two vegetables together in a dish and then pour the dressing over the top. SPICY BEETS AND CARROTS 500 g beetroot, cooked and peeled Cut the beetroot and carrots into slices or chunks. Steam or boil the carrots in lightly salted water about 5 minutes or until tender but not soft. Drain. Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer the cooked beets and carrots in this sauce for about 5 minutes before serving. BEETROOT AND CELERY SALAD 1 egg Hard boil the egg and then peel and slice it. Prepare the beetroot by washing it and then boiling for approximately 45 minutes or until it is tender. Peel and tail and then chop into cubes. Chop the celery. Combine the beetroot and celery in a bowl. Mix the oil, vinegar, salt and pepper and pour the dressing over the salad. Toss gently and serve over the lettuce leaves. Slice the hard-boiled egg and place on top. CHILLED BEETROOT CONSOMMÉ This summer soup requires no fat for cooking and is ideal if you're slimming for summer. Be sure to use raw beetroot. 700 g (1 & 1/2 lb) raw beetroot peeled and chopped Put the prepared beetroot in a large saucepan with the chopped spring onions, the thyme, garlic, parsley, bay leaf and orange zest then pour in the water. Bring to the boil and simmer gently, uncovered, for about 1 hour. At the end of this time the beetroot will have lost its redness and have a pale look. Now peel and dice the cucumber, add it to the soup and simmer for about 10 minutes.Pour the soup through a sieve and leave to drain through (the soup becomes quite clear). Season to taste and add the vinegar and lemon juice to sharpen the flavour. Chill well and serve with yoghurt and a garnish of snipped chives. BEETROOT PASTA SALAD WITH ORANGE DRESSING 250 g cooked fusilli, drained Mix the warm pasta, with the beetroot, apple and cheese and toss well. Place the sugar and vinegar in a pan and simmer over a gentle heat for 5 minutes, stirring. Mix a little of the orange juice into the cornflour. Stir the remaining juice and the rind into the vinegar mixture and simmer for a further 5 minutes. Stir in the cornflour mixture, then cook over a gentle heat until the dressing thickens, stirring. Cool the dressing a little, then pour over the pasta salad and toss thoroughly. Cool to room temperature before serving. BEETROOT PUREE 500 g cooked beetroot, roughly chopped Place the beetroot and potatoes together in a bowl with all of the ingredients except the butter. Puree down to a paste in a food processor. Taste and adjust the seasoning. Reheat gently in a pan with the butter when needed, although it is just as nice cold with bread sticks SPICY BEETROOT SALAD 500 g cooked beetroot, diced Mix together the lemon juice, cumin, paprika, cinnamon, salt, pepper and oil. Toss with the diced beets and parsley. Cover and chill for an hour or more. Serve over the lettuce leaves. SPICY BEETROOT SOUP 1 lb firm raw beetroot, peeled and grated Put all of the vegetables into a large pan and add the stock and seasoning. Bring to the boil. Simmer gently for 20 minutes until the beetroot and carrots have softened. Add a few drops of Tabasco, taste and adjust the seasoning as required. BEETROOT WITH ORANGE SAUCE 1 cooked beetroot cut into strips Preheat oven to 150°C/ 300°F/ Gas Mark 2. Put the strips of beetroot onto a baking tray. Mix the sugar with the vinegar in a pan over low heat and simmer for 5 minutes. Mix the corn flour and some of the orange juice together and then add the rest of the juice to the pan with the grated rind. Simmer for another 5 minutes and then stir in the corn flour mixture to thicken the ingredients. Pour over the beetroot and then place in the oven to warm- about 5-10 minutes, or until ready to serve. BEETROOT WITH SOUR CREAM 1 tablespoon chopped fresh parsley or chives Mix the parsley, sour cream, mustard, onion and seasoning together in a small saucepan. Bring to a gentle simmer. Add the beetroot to the sauce and cook for a further 5-10 minutes, until the beetroot is very hot. Turn the beetroot into a hot serving dish and serve topped with extra sour cream, if desired. BEETROOT RELISH The flavour of fresh beetroot is a nice change to the normal canned variety. This relish is fantastic with Roast Lamb. Serves 4 to 6. 1 tablespoon sesame seeds Heat a frying pan and toast the cumin and sesame seeds until browned slightly. Add oil, beetroot and sugar and stir to combine. Add the wine and simmer for 2-3 minutes. BEETROOT SOUP WITH FETA A nourishing soup with a Mediterranean flavour. This soup is best with roast tomatoes, but if you’re in a hurry, tinned tomatoes or puree will be fine. Serves 3-4. 250 g (1/2 lb) beetroot, grated coarsely Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Roast them for 25-30 minutes at 190°C/375°F/Gas mark 5 until soft and pulpy. Rub through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary. Reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread. BEETROOT RISOTTO WITH SUMMER GREENS Serves 4 Around 1.5 l (about 2 pints) vegetable or chicken stock Bring the stock to a simmer. Heat the butter in a separate wide pan over medium heat; add the onion, and sauté for 3 minutes. Add the rice, stir to coat well, cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets. Add 500ml stock, cover, and simmer until the stock is absorbed. Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is tender. Before the last ladle, add the beet greens or spinach. Season with salt and pepper, then stir in the lemon peel and juice. Top with parmesan. BEETROOT CAKE This recipe has come from one of our customers, David Perry, who wanted to share his recipe which uses beetroot in a surprising way, but works very well! 75 g cocoa Whizz the beetroot into a purée and add the eggs, and then the oil. Mix the dry ingredients in a bowl and add the beetroot purée. Bake at 180°C for about 30 minutes. BEETROOT SALAD WITH WALNUTS AND GOAT CHEESE Serve as a salad over lettuce (and washed beetroot greens), or wilted winter greens (cabbage, chard, kale), or on its own as a side dish to cold meats or quiche. Serves 4. 2 tablespoons walnut oil (or olive oil) Whisk together the oil, vinegar and shallot in a small bowl. Trim beetroot stem and root ends and steam or boil for about 30 minutes, until tender when pierced. Chill completely, then remove the outer peel and cut into thin wedges. Dress the wedges with a small amount of the dressing, and gently stir in half of the walnuts. Serve as a side or on greens, drizzled with remaining dressing and sprinkled with walnuts and goat cheese. BEETROOT HASH Serve with poached or fried eggs, toast and pickle. To cut down on preparation time, cook the potatoes and beetroot the night before. Serves 4. 450 g potatoes or sweet potatoes (or both), peeled and cut in finger width pieces Steam the potatoes, covered, for 10 minutes or until tender and transfer to a bowl. Steam the beatroots for 10 minutes or until they are tender. Transfer to a bowl with the potatoes. Cook the bacon in a heavy large frying pan over medium heat until ut is brown. Remove with a slotted spoon, reserving 1 tablespoon of bacon fat in pan. Add the bacon, onion, cream, salt and pepper to the vegetables and mix. Heat the bacon fat over a medium-high heat and stir in the hash mixture. Flatten with a spatula to compact. Cook the hash until it is brown on the bottom, about 5 minutes. Continue cooking until heated through, stirring up the bottom crust occasionally, about 10 minutes. HORSERADISH-BAKED SALMON WITH A CREAMY BEETROOT SAUCE Serve with simple potatoes or grains; serves 4 2 medium beetroots, unpeeled. Trim the greens off, but you can eat them, so save them for later Preheat oven to 220°C, 425°F, gas mark 7. Place the beetroot and garlic in a small baking dish, then cover and bake for about an hour, until they are tender. Lower the temperature of the oven to 200°C, 400°F, gas mark 6. Cool and peel the beetroot and garlic and set them aside. Combine the stock, wine and thyme in a saucepan and simmer for 10 minutes until the liquid is reduced by half. With a blender or food processor, blend this liquid and the balsamic vinegar with the beetroot and garlic until smooth, thinning with water if too thick. Arrange the salmon, skin side down, on a rimmed baking tray. Sprinkle with a little salt and pepper, and spread with the horseradish sauce. Bake until the salmon is opaque in centre, about 10-15 minutes. Bring beetroot sauce to a simmer in a pan, stirring. Remove from the heat and stir in the crème fraîche or sour cream. Place the salmon on plates and spoon the sauce over or around the salmon. ROASTED BEETROOT SALAD WITH GOAT’S CHEESE AND PISTACHIOS Serves 4 as a light summer starter, or 2 as a main salad with shredded chicken and extra greens. 3 large beetroots without greens, washed well Preheat the oven to 220°C, 425°F, gas mark 7. Separately wrap the beetroots in foil and roast for about 1 ½ hours or until they’re tender. Unwrap the beetroots and allow them to cool. Meanwhile whisk together the onion and lemon juice and season to taste with salt and pepper. Whisk in the oil gradually. Remove the beetroot skins and dice the flesh. Toss with a little of the dressing until the beetroot is coated. Serve the diced beetroot on individual plates over the salad greens; crumble or slice the goat cheese on top, drizzle with remaining dressing and sprinkle with pistachios. CHOCOLATE BEETROOT CAKE WITH CREAM CHEESE FROSTING Beetroot is transformed! The flavour disappears, but the vegetable gives this incredible moisture… 80g cocoa powder In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes. Let cool and peel away the skins. Preheat the oven to 180C, 350F gas 4. Butter a medium (20cm) cake tin. Sift the cocoa powder, flour and baking powder into a bowl; add the sugar and set aside. Puree or finely grate the beetroot. In a large bowl, whisk together the beetroot, eggs, 2 teaspoons vanilla and oil. Fold in the dry ingredients to just combine. Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean. Cool 20 minutes in the pan, then remove to a wire rack. To make the frosting, melt the chocolate in a bowl set over boiling water. Whisk together the chocolate, cream cheese, icing sugar, 1/2 teaspoon vanilla and 50g butter. Spread on the cake.
BEETROOT AND PASTA SALAD Serve on a bed of lettuce or raw spinach, and top with a sprinkling of pumpkin seeds and sliced avocadoes if you have them. Chop and change as you go. Serves 4-6 as a main dish. 2 medium beetroots, scrubbed (not peeled) Boil the beetroots in a large pot until just tender; drain, cool, peel and chop. Cook the pasta according to package directions; drain, toss with lemon juice and season to taste. Combine all ingredients in a large bowl, and season to taste. Chill until ready to serve. |