May Kasahara
take me to the feeling
Bought me some beets at the weekend, and now I wish to eat them. Any delicious and mouthwatering recipe suggestions? I've got a couple I could use, but fancy a change 
Beetroot recipes please
- Thread starter May Kasahara
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May Kasahara
take me to the feeling
And be prepared for pink wee 
May Kasahara
take me to the feeling
Bog standard pink ones, I'm afraid. None of your metrosexual golden beets in Leicester! 
Augie March
blahem
In Australian restaurants and fast food places, they seem to think the vile things go well with beefburgers. Without asking if you might think it be a good idea first. 
May Kasahara
take me to the feeling
I seem to remember reading a recipe for a low fat chocolate fudge cake whose main ingredient was beetroot. Never been brave enough to try it out though.
fredfelt
Mostly unknown member
Possibly the best soup ever (equally as good as Lieth's Avacardo and Leek) is Leith's Beetroot soup (not Borsht!). I don't really have time to copy it out again, but someone here has slightly modified it and it seems made it a bit more complicated. The recipie is a cut and paste from here
http://nourish-me.blogspot.com/2007/06/beetroot-soup.html
I fed this soup to a friend who claimed not to enjoy soup, or beetroot and he loved it!
Another Lieth's recepie I liked was Beetroot with Red Cabbage and Orange Juice. Again, sorry I can't get it to you but an internet hunt might find it.
http://nourish-me.blogspot.com/2007/06/beetroot-soup.html
I fed this soup to a friend who claimed not to enjoy soup, or beetroot and he loved it!
Another Lieth's recepie I liked was Beetroot with Red Cabbage and Orange Juice. Again, sorry I can't get it to you but an internet hunt might find it.
Beetroot, lime and coconut soup – for 2-3
This is a shirt-stainer of a soup, so consider yourself warned. Inspired by a recipe in Leith’s Vegetarian Bible it uses dried lime, a packet of which had been hanging around unopened in the cupboard for way too long. They are by no means essential to this recipe. They will however be back soon – so good is their flavour.
6 medium-sized beetroot (about 400g)
1 tablespoon of olive oil
1 small onion, thinly sliced
1 stalk of lemongrass, white part only, thinly sliced
2 kaffir lime leaves, spines discarded and thinly sliced
¼ of a dried lime, seeds discarded OPTIONAL, OF COURSE
250ml of vegetable stock or water
1 small tin (about 200ml or less) of coconut milk
Sea salt and pepper
Juice and zest of 1 lime
Tamari to taste
Thick, plain yoghurt
Chives, snipped into short lengths, to serve
Preheat the oven to 200 C (400 F). Lightly scrub the beetroots and trim all but 2 cm (1 inch) of the stalks. Wrap them, unpeeled and whiskery tails in tact, in a decent-sized sheet of baking paper, then wrap this parcel tightly with aluminium foil. Bake in the oven for 1 ½ hours, or until tender all the way through. This can be done hours, even days ahead.
When cool enough to handle, trim and discard the stalks and tails, then peel – the skins should come away easily when rubbed with your thumb. Cut into large chunks and set aside.
Heat the oil in a saucepan. Add the onion, lemongrass, lime leaves and crumble in the dried lime. Cook over a low heat until softened, about 5 minutes. Add the beetroot chunks and the stock. Bring to the boil, then lower the heat and simmer for 20 minutes.
Whiz in a blender. Add the coconut milk and puree until smooth. Rinse out the saucepan, return the pureed soup to it and gently reheat. Taste for salt and pepper. Add a little tamari to taste for a deeper flavour and squeeze in the lime juice. Serve with a spoonful of yoghurt and sprinkle the lime zest and chives over the top.
This is a shirt-stainer of a soup, so consider yourself warned. Inspired by a recipe in Leith’s Vegetarian Bible it uses dried lime, a packet of which had been hanging around unopened in the cupboard for way too long. They are by no means essential to this recipe. They will however be back soon – so good is their flavour.
6 medium-sized beetroot (about 400g)
1 tablespoon of olive oil
1 small onion, thinly sliced
1 stalk of lemongrass, white part only, thinly sliced
2 kaffir lime leaves, spines discarded and thinly sliced
¼ of a dried lime, seeds discarded OPTIONAL, OF COURSE
250ml of vegetable stock or water
1 small tin (about 200ml or less) of coconut milk
Sea salt and pepper
Juice and zest of 1 lime
Tamari to taste
Thick, plain yoghurt
Chives, snipped into short lengths, to serve
Preheat the oven to 200 C (400 F). Lightly scrub the beetroots and trim all but 2 cm (1 inch) of the stalks. Wrap them, unpeeled and whiskery tails in tact, in a decent-sized sheet of baking paper, then wrap this parcel tightly with aluminium foil. Bake in the oven for 1 ½ hours, or until tender all the way through. This can be done hours, even days ahead.
When cool enough to handle, trim and discard the stalks and tails, then peel – the skins should come away easily when rubbed with your thumb. Cut into large chunks and set aside.
Heat the oil in a saucepan. Add the onion, lemongrass, lime leaves and crumble in the dried lime. Cook over a low heat until softened, about 5 minutes. Add the beetroot chunks and the stock. Bring to the boil, then lower the heat and simmer for 20 minutes.
Whiz in a blender. Add the coconut milk and puree until smooth. Rinse out the saucepan, return the pureed soup to it and gently reheat. Taste for salt and pepper. Add a little tamari to taste for a deeper flavour and squeeze in the lime juice. Serve with a spoonful of yoghurt and sprinkle the lime zest and chives over the top.
AnnaKarpik
Queen of all she surveys
Mix up equal amounts of olive oil and lemon juice, add loads of chopped garlic, then yogurt and chopped or grated beetroot. Eat with bread or with curried lamb.
Think it's called patratsiasalata - something like that.
<tummy rumbles>
Think it's called patratsiasalata - something like that.
<tummy rumbles>
Paulie Tandoori
shut it you egg!
Grated beetroot and grated carrot mixed up makes a tasty salad accompaniement.
