I have a big beetroot harvest from clearing a garden bed.
I'm looking for recipes for cooked beetroot, and chutneys, relishes, preserved beetroot, etc.
Has anyone made beetroot soup?
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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.
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 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.
pickled beetroots in the back two jars- 8 med beets, 400ml wine vinegar, 1 1/2 tsp mustard pow, 1/2 tsp salt, 1 c sugar, 2 med onions, 1 teaspoon celery and dill seed ( i didnt have either used fennel seeds). cook beets til tender, another pot add rest of ingredients and boil until sug melted. slice beets layer into sterile jars pour over liquids...wait two days!
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!
Hi Hester,
I have cooked this recipe in a hospice I used to work at and boy did we get a good reception with it.
It is quite a simple dish of slamon fillet,seasoned with a little salt and pepper and skin on. Fry off in red hot olive oil or grill under a hot grill to crisp the skin. Once the salmon is just pink in the middle let it rest for a few minutes.
Get about 1/4lb of fresh cooked beetroot (1 or 2 medium beets) not pickled and puree it down in a blender or simply use a potato masher. Add some salt and pepper to the beetroot mix and simply add a little sugar to it,not too much just enough to flavout it really.Put a spoonfull of the beetroot mix on a plate with the salmon by the side and serve with salad of mixed leaves and dressing of your choice.
I don't know what it is but the salmon and beetroot really go well together.
This is a very easy dish to prepare and serve but the visual appeal is fantastic especially if you make nice shapeswith the puree of beetroot on the plate.
One of our favourites is what a library book called Egyptian Lentil Soup.
Toast 2t cumin seeds in a dry skillet until fragrant; grind with mortar and pestle.
Sauté a sliced onion in 2T oil for a few minutes; add cumin.
Then add:
1 large or 2 small leeks, sliced
2 beetroot, diced
1 potato, diced
vegetable stock or water
Simmer until vegetables begin to soften; add 175g red lentils (that's what the book said, my guess is about three handfuls) and more stock if needed and simmer until cooked.
Before serving add salt and black pepper and the juice of one lemon.
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.
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.
Replies
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.
Hi Hester
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.
Enjoy
Kim
Another one
Red velvet beetroot cake - vegan option
: http://www.associatedcontent.com/article/2625169/how_to_make_a_vega...
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.
http://www.dovesfarm.co.uk/recipes/red-velvet-cake/?write_review=1
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!
I have cooked this recipe in a hospice I used to work at and boy did we get a good reception with it.
It is quite a simple dish of slamon fillet,seasoned with a little salt and pepper and skin on. Fry off in red hot olive oil or grill under a hot grill to crisp the skin. Once the salmon is just pink in the middle let it rest for a few minutes.
Get about 1/4lb of fresh cooked beetroot (1 or 2 medium beets) not pickled and puree it down in a blender or simply use a potato masher. Add some salt and pepper to the beetroot mix and simply add a little sugar to it,not too much just enough to flavout it really.Put a spoonfull of the beetroot mix on a plate with the salmon by the side and serve with salad of mixed leaves and dressing of your choice.
I don't know what it is but the salmon and beetroot really go well together.
This is a very easy dish to prepare and serve but the visual appeal is fantastic especially if you make nice shapeswith the puree of beetroot on the plate.
Toast 2t cumin seeds in a dry skillet until fragrant; grind with mortar and pestle.
Sauté a sliced onion in 2T oil for a few minutes; add cumin.
Then add:
1 large or 2 small leeks, sliced
2 beetroot, diced
1 potato, diced
vegetable stock or water
Simmer until vegetables begin to soften; add 175g red lentils (that's what the book said, my guess is about three handfuls) and more stock if needed and simmer until cooked.
Before serving add salt and black pepper and the juice of one lemon.
That looks yummy.
Nikki Dillon said:
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.