Hi Hester, I haven't tried this one but will when I harvest the beetroot. It's good for winter as it only needs red onions and rocket, both of which are in the garden.
Roast Beetroot and Red Onions with feta, rocket and pine-nuts.
Dice 4-5 beetroots into 2cm pieces. Slice onions. Toss with 3-4 Tblsp olive oil and 1 Tblsp balsamic vinegar in an oven dish. Bake 30 mins in a hot oven. Serve sprinkled with feta and pine nuts and a pile of rocket and sea salt.
my fave is boil it up til well cooked, rub off the skin, slice into wedges, sprinkle with umaboshi vinegar, pepper and fresh basil. super easy and really good for you!
Red velvet beetroot cake
I have not made these myself, but tried one the other day at a party - it was very nice and very healthy not sure of their recipe, but this is one I found on internet that seemed similar.
Red velvet beetroot cake - vegan option
This recipe is courtesy of Annabel Langbein and I've made it heaps and it's really yummy.
Roasted Beet & Rocket Salad
4-5 med beetroot - peeled & cut into 2cm wedges
2 tbsp olive oil
1 tbsp brown sugar
1 tbsp balsamic vinegar
s & p
8 small handfuls rocket leaves
1 handful baby beet leaves - optional
juice 1 lemon
2 tbsp olive oil
1 cup roasted almonds
120g feta cheese - crumbled
Preheat oven to 180C. Place beetroot wedges in large roasting dish lined with baking paper. Mix through first measure of oil, sugar, vinegar & s&p. Spread out in single layer.
Roast 40-45 mins until tender and just starting to shrivel. Allow beets to cool in the roasting dish.
Toss rocket leaves and beet leaves with lemon juice and second measure of oil. Add cooled beets + scattered almonds and feta.
I frequently make barszcz or borsht depending on which language you take the name from.
scrub half a dozen beetroot and chop off the tops and tails - yes you do want the beetroot to bleed when cooking.
Place in pressure cooker with some water and salt - cook for 15 mins.
Remove beetroot and allow to cool, keep the liquid in the pan.
Add some beef stock and the juice of 1 lemon. Alternatively you can use the sour water from sauerkraut.
Add loads of ground black pepper.
When cool enough to handle, peel the beetroot. Grate one add back to soup.
Often this is sverd up as beetroot tea in poland, oured from a teapot into tumbers. In this case, do no use a spoon to eat it, just drink it straight from the glass.
The remaining cooked beetroot can be grated and oil and vinegar and chopped onions and some dill added fro a nice salad dish, or just sliced and picked in vinegar for a few weeks before eating.