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Cream Cheese and Beetroot Stack with Beetroot Salsa

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the cream cheese and beetroot stack
250g/9oz cream cheese
½ lemon, juice only
1 tbsp finely chopped red onion
25g/1oz dill, finely chopped
salt and freshly ground black pepper
2 cooked beetroots sliced into five ½cm-thick rounds

For the beetroot salsa

½ lemon, juice only
1 tbsp olive oil
1 cooked beetroot, finely chopped
1 tbsp red onion, finely chopped
1 tbsp finely chopped fresh chervil
1 tbsp finely chopped dill
salt and freshly ground black pepper

Cooking Instructions

  1. To make the cream cheese and beetroot stack, place the cream cheese, lemon juice, red onion, dill and salt and freshly ground black pepper into a large bowl and mix together well.
  2. Place 1 beetroot round in the centre of a plate, place 2 tbsp of the cream cheese mixture on top, then place another beetroot round on top.
  3. Repeat this layering process three more times to create a stack.
  4. To make the salsa, place the lemon juice and olive oil into a bowl and whisk together. Add the beetroot, onion and herbs, season, to taste with salt and freshly ground black pepper and mix together.
  5. To serve, spoon the salsa around the stack.

Fillet of Turbot in Red Wine with Jerusalem Artichoke Puree & Pickled Baby Beetroot

Saturday, January 1, 2005 at 09:20PM
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Ingredients

For the poaching liquor
2 litres/3½ pints red wine
2 sprigs of thyme
½ bay leaf
1 garlic clove, peeled
½ tsp salt
For the turbot
6 thick turbot fillets, each 125-150g/4½-5½oz, skinned
salt and freshly ground black pepper
18 small sprigs of lovage, or very fine flat-leaf parsley to garnish
For the pickled baby beetroot
9 raw baby beetroot
1 tsp demerara sugar
4 tsp balsamic vinegar
pinch salt
For the artichoke purée
25g/1oz unsalted butter
500g/1lb 2oz Jerusalem artichokes, peeled and very finely sliced
pinch salt
2 sprigs thyme
½ bay leaf
1 garlic clove, peeled
50ml/2fl oz double cream
salt and freshly ground black pepper

Method

  1. For the poaching liquor, pour the wine into a large saucepan and add the thyme, bay leaf, garlic clove and salt. Boil over a medium-high heat until reduced to 750ml/1¼ pints.
  2. Strain the mixture through a fine sieve, preferably lined with muslin, into a large wide pan and set aside.
  3. To make the pickled baby beets, peel the beetroots with a small, sharp knife or a very fine potato peeler, then place in a pan with 150ml/¼ pint of water, the sugar, balsamic vinegar and a pinch of salt. Bring just to the boil. Cover and simmer for 8-10 minutes or until tender. Remove the beetroots. Pass the cooking liquid through a fine sieve, then return to the pan and reduce to a glaze over a medium heat. Cut the beetroots in half and add to the glaze. Set aside.
  4. Next, make the artichoke purpurée. Melt the butter in a heavy pan. Add the artichokes, season with a pinch of salt and add the thyme, bay leaf and garlic clove. Stir well. Cover with a sheet of greaseproof paper and sweat the artichokes for 10-15 minutes or until they are very soft. Stir regularly during cooking, and add a little water if they start to colour. Add the cream and boil for three minutes, then remove the thyme, bay leaf and garlic. Purpurée the artichokes in a blender until silky smooth. Add salt and freshly ground black pepper
  5. to taste and keep warm.
  6. Bring the poaching liquor to the boil, then remove from the heat. Carefully lower in the fish fillets, making sure they are submerged in a single layer and not sitting on top of each other. Leave the turbot off the heat like this for 7-8 minutes or until the fish is just cooked through, only returning the pan to a low heat if the liquor cools down too much before the fish is cooked.
  7. While the fish is cooking, gently reheat the pickled baby beetroot and the artichoke purpurée. When the fish is cooked, remove it very gently from the poaching liquor using a fish slice and drain on kitchen paper. Season each fillet with a pinch of sea salt.
  8. To serve, place a piece of fish on each plate and garnish with a neat spoonful of artichoke purpurée and beetroot halves. Drizzle a little of the beetroot glaze around the fish, and garnish with the lovage or parsley.

Piquant Beetroot

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 lb (675g) cooked beetroot
oz (15g) butter
5-6 fl oz (140-175ml) cream
1-2 tsp finely chopped chives
A generous sprinkling of sugar (if required)
A few drops of freshly squeezed lemon juice or wine vinegar (optional)
Salt and (freshly ground) pepper

Cooking Instructions

Peel the beetroot (wear rubber gloves for this operation if you are vain!) then chop the beetroot flesh into cubes. Melt the butter in a non-stick saute pan and add the beetroot. Toss and add the lemon juice and cream and allow to bubble for a few minutes. Add the chives and season with salt, pepper and sugar. Add more lemon juice or sugar to taste.

Serve immediately.

Beetroot & Carrot Soup

Saturday, January 1, 2005 at 09:20PM
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Ingredients

2tbsp vegetable/sunflower oil
1 onion, chopped
1 medium potato, peeled and sliced
1lb (450g) carrot, peeled and sliced
1lb (450g) beetroot, peeled and sliced
1+3/4 pints (1litre) vegetable stock
a pinch of nutmeg
salt and pepper
sour cream (optional)

Cooking Instructions (serves 6)

Advice:
Prepare the beetroot last and rinse off the chopping board, knives, work surface and your hands as soon as possible to avoid staining.

  1. Heat oil in large pan and saute onion and potato for 10 mins, stirring occasionally (it will probably stick).
  2. Add carrot and beetroot and cook, covered, for 20 mins, stirring occasionally.
  3. Add vegetable stock and nutmeg, bring to the boil and simmer for 10 mins.
  4. Add seasoning to taste and blend.
  5. When serving, add a dollop of sour cream to each bowl.

The soup is slightly bitter without and slightly sweeter with the cream. 

Beetroot and Orange Wedges

Saturday, January 1, 2005 at 09:20PM
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Ingredients

1 beetroot, peeled and cut into thin wedges
1 tsp caster sugar
pinch of chilli flakes
30g/1oz unsalted butter
1 orange, peeled and segmented
fresh dill, to garnish

Cooking Instructions

  1. Place the beetroot into a glass bowl and add a splash of water.
  2. Add the caster sugar and chilli flakes and stir together.
  3. Cover the bowl with cling film and microwave on high for 5-6 minutes or until tender.
  4. Gently melt the butter in a pan and sauté the orange segments for two minutes.
  5. Remove the beetroot from the microwave and transfer to a serving dish.
  6. Sprinkle the orange segments over and garnish with dill to serve.

Panfried Fish with Beetroot Salsa

Tuesday, April 27, 2010 at 07:28AM
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Ingredients

  • 4 small diced cooked beetroot
  • 8 chopped spring onions
  • 1 seeded and chopped red chilli
  • 2 tbsp chopped fresh mint
  • 2 tbsp lemon juice
  • 5 tbsp olive oil
  • 4 fillets of unskinned firm white fish
  • a little plain flour
  • 25g butter

Method

  1. Put the diced cooked beetroot into a bowl. Add the chopped spring onions, seeded and chopped red chilli, chopped fresh mint, lemon juice and olive oil. Season and stir well.
  2. Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.

Beetroot Dauphinoise 'blinis'

Saturday, January 1, 2005 at 09:20PM
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Ingredients

50ml/2fl oz double cream
1 tsp wholegrain mustard
100g/3½oz beetroot, cooked and finely sliced
50g/1¾oz breadcrumbs
salt and freshly ground black pepper

Cooking Instructions

  1. Preheat the grill to its highest setting.
  2. Place the cream, mustard and beetroot together in a small frying pan over a medium heat. Bring to the boil, then reduce the heat and simmer for five minutes, seasoning, to taste, with salt and freshly ground black pepper.
  3. Place the cooked beetroot mixture in a blini pan and scatter over the breadcrumbs.
  4. Place under the grill for three minutes, or until golden on top.
  5. Remove from the grill and serve the bilini in the pan. 

Spiced Beetroot & Orange Chutney

Tuesday, April 27, 2010 at 07:31AM
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Ingredients

  • 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
  • 3 onions, chopped
  • 3 eating apples , peeled and grated
  • zest and juice 3 oranges
  • 2 tbsp white or yellow mustard seeds
  • 1 tbsp coriander seeds
  • 1 tbsp ground cloves
  • 1 tbsp ground cinnamon
  • 700ml red wine vinegar
  • 700g golden granulated sugar

Method

  1. In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
  2. While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

Blitz-and-Bake Beetroot & Chocolate Cake

Tuesday, April 27, 2010 at 07:24AM
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Ingredients

  • 1 large cooked beetroot about 175g in weight, roughly chopped
  • 200g plain flour
  • 100g cocoa powder
  • 1 tbsp baking powder
  • 250g golden caster sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 200ml sunflower oil
  • 100g dark chocolate , (not too bitter), chopped into pieces
  • crème fraîche or clotted cream, to serve

Method

  1. heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
  2. When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer

Carrot & Beetroot Salad

Wednesday, July 14, 2010 at 12:57PM
Filed in: Diary Diary Recipes
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Ingredients

350g/12oz carrots, peeled and trimmed
350g/12oz raw beetroot, peeled and trimmed
2 shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch of flat parsley, roughly chopped

Method

Peel and trim the carrots and beetroot, then coarsely grate both on a grater - wear rubber gloves if you don't want pink hands! Alternatively, use a food processor fitted with a grating plate. Place the grated vegetables in a bowl, add the shallots.

Heat the cumin seeds in a small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving. Serves 4.

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