I have to say that this recipe looks amazing when served. The colour is fantastic and the texture spot on. But I am a little disappointed by the lack of flavours coming through. Perhaps it was the fact that I was lacking in fresh beetroot? My weight was just under the 500g required and my...
Gravadlax is probably one of the simplest cured foods you can make. For the basic cure, all you need is equal parts sugar and salt. Here I've added raw beetroot which gives the salmon a dramatic colour. Liquorice is a good pairing with beetroot, as is any aniseed flavoured spice.
Here with dill...
Shpundra is an intriguing Ukranian dish of pork belly slow cooked with beetroot and fermented beetroot juice (kvass). This recipe has something in common with Shpundra except that it has added spiciness from Hungarian paprika and in place of the fermented beetroot it uses tamarind to add a...
Beetroot gives this lamb curry a dramatic colour and thickens the sauce. The slightly sweet earthy beetroot taste works well with the tender lamb. Mango powder is an important spice here - its acidic flavour offsets the sweetness of the beetroot. You could substitute tamarind paste if you can’t...
If it has greens of some kind, it can be made into a pesto. I like how the red parts of the greens manifest as subtle color variations in the pesto. As with any pesto, feel free to replace the walnuts with any other nut and the Asiago cheese with any other hard cheese. But, don't mess with the...
Its a tried and tested trio which has a pleasingly alliterated title: deliciously creamy burrata with intense balsamic and earthy sweet beetroot. The finger lime ‘caviar’ adds refreshing bursts of acidity. Serve as a simple starter. I’m not prescribing quantities of ingredients for this recipe...
And another in the series of cold soups that I have been exploring this summer due to the hot weather we have been experiencing.
This is actually a very nice and refreshing soup that is easy to eat despite the weather. It is so nice and easy that we are actually making it again.
One thing I will...
I’ve never been a fan of overly sweet pickled beets. The only kind I like less are the bland, tasteless ones I usually get on Greek salads served by less authentic restaurants around here.
I’m surprised by how many beet pickling recipes call for massive amounts of sugar. They apparently don’t...
Beetroot works surprisingly well in curry. The slightly sweet earthy flavour of beetroot contrasts well with aromatic spices and chilli. Mango powder is a lovely addition here as its sour notes offset the sweetness of the beetroot. This recipe uses pre-cooked beetroot - the sort sold in...
This is an easy dish to make if you have ready-cooked beetroot. You can use the cooked beetroot sold in the supermarket (not pickled). The magical transformation of plain pasta to a dramatic pinky red is great fun. You can use any shape of pasta you like. I used giant Paccheri Rigati because it...
3 small/medium beets
1/2 large parsnip
avocado oil, to coat
cracked black pepper
salad greens, lightly shredded to bitesize, if needed (used were baby greens, so I didn’t shred).
2 radishes, quartered
2 slices red onion, chopped
maybe an ounce or two of soft goat cheese
Beet & Turnip Hash with Runny Eggs
1 pound beets about 4, peeled and diced
1/2 pound turnips about 2, peeled and diced
Sea salt and freshly ground black pepper
1 tablespoons extra-virgin olive oil
1 small onion diced
2 tablespoons chopped fresh parsley
4 large eggs...
How I ended up with this recipe was quite amusing. I had the idea to use beets in place of potatoes to make a stew, and I decided to search for "Beet Stew"; Google kept "correcting" me, thinking I meant "Beef Stew". As it turns out, borscht is a beef stew. I've never had borscht before, so I'm...
Welcome to the CookingBites Recipe Challenge. The current challenge is beetroot (beets) and murphyscreek is our judge. To enter, all you need to do is post a recipe featuring beetroot as a new thread, tag it cookingbites recipe challenge and post a link to it in this thread. The winner becomes...
Serves: 4-6 as part of a mezze
Oil, for roasting and drizzling
Salt and pepper
2 tbsp tahini
2 tbsp plain yoghurt
1 garlic clove, crushed
Juice of ½ lemon
Salt and pepper, to taste
Parsley, chopped to garnish
My daughter just called me. She is going to a Retro party and she asked me for some suggestions. After some searching around, we came up with this recipe. THEN she tells me the party is tonight. So, since it sounds real good to me, thought I would share it here with you all. Might be a...
2 large potatoes
1 large beetroot, peeled
1 small red onion
5 cm piece of horseradish, peeled or 1 tsp grated horseradish from a jar
1 large garlic clove
Small bunch of dill, roughly chopped
Small bunch of tarragon, roughly chopped
Small bunch of parsley roughly chopped...
Do you like beets? If so, how do you like them prepared?
I just got done roasting and pickling 3 beet roots with sliced red onion for a German charceuterie board next week. ETA: I can't believe it. Jar is only just over half full and I didn't put it in a water bath, just poured the boiling...