Discussion
Boil and scrape it like whoozit describes. Then get a baguette. Cut perpendicular so you get discs of bread about 3/4 inch thick. Toast one one thoroughly, lightly toast the other, then lay a slice of beetroot followed by a slice of goats cheese on top and toast until the cheese starts to brown. Nice with a balsamic and red onion dressing. Make little ones as accompaniments to drinks or bigger ones as a first course.
dougc said:
Boil and scrape it like whoozit describes. Then get a baguette. Cut perpendicular so you get discs of bread about 3/4 inch thick. Toast one one thoroughly, lightly toast the other, then lay a slice of beetroot followed by a slice of goats cheese on top and toast until the cheese starts to brown. Nice with a balsamic and red onion dressing. Make little ones as accompaniments to drinks or bigger ones as a first course.
Git, I'm hungry now ....i have been growing loads of beetroot this year. my avice is that it needs sugar and acidity to balance the earthyness.
recipes:
Bake whole or halfed depending on size in a hot oven for 45 mins. peel and dice into 1cm pieces, chop some cucumber to a similar size, mix in bowl with a tablespoon of creme fresh, juice from quarter of a lemon salt and pepper and a teaspoon of sugar. serve with meat (very good with smoked meats)
wrap individual beets in two layers of foil with olive oil, dash of balsamnic vinager and half teaspoon of sugar and salt and pepper in each one. heat bbq coals and place in with the hot coals for 45 mins. remove from coals, remove foil, scrape off skin and serve with bbq meats
peel and cut beets into bite sized chunks, boil in water a couple of glugs of red wine vinager and about 3-4 tablespoons of soft brown sugar, until tender (30 mins). remove from liqour and reduce the liquid to a syrupy consistency. add the beets back in and serve. goes very well with venison. can ommit vinager if desired.
recipes:
Bake whole or halfed depending on size in a hot oven for 45 mins. peel and dice into 1cm pieces, chop some cucumber to a similar size, mix in bowl with a tablespoon of creme fresh, juice from quarter of a lemon salt and pepper and a teaspoon of sugar. serve with meat (very good with smoked meats)
wrap individual beets in two layers of foil with olive oil, dash of balsamnic vinager and half teaspoon of sugar and salt and pepper in each one. heat bbq coals and place in with the hot coals for 45 mins. remove from coals, remove foil, scrape off skin and serve with bbq meats
peel and cut beets into bite sized chunks, boil in water a couple of glugs of red wine vinager and about 3-4 tablespoons of soft brown sugar, until tender (30 mins). remove from liqour and reduce the liquid to a syrupy consistency. add the beets back in and serve. goes very well with venison. can ommit vinager if desired.
Chocolate orange cake. 300g beetrot & you'd never know it was there.
5potTurbo said:
dougc said:
Boil and scrape it like whoozit describes. Then get a baguette. Cut perpendicular so you get discs of bread about 3/4 inch thick. Toast one one thoroughly, lightly toast the other, then lay a slice of beetroot followed by a slice of goats cheese on top and toast until the cheese starts to brown. Nice with a balsamic and red onion dressing. Make little ones as accompaniments to drinks or bigger ones as a first course.
Git, I'm hungry now ....Borscht!!!!
Fondant beetroot - the same way as you would do fondant potato
Boil, skin, dice and serve cold with soured cream and a sprinkle of chives
Roast whole
Peel (NB This can make your kitchen look like the set from Saw) & braise in a good stock.
Parboil, slice thickly then a drizzle of oil and grind of nutmeg then finish off on the barbequeue (yes really!)
Fondant beetroot - the same way as you would do fondant potato
Boil, skin, dice and serve cold with soured cream and a sprinkle of chives
Roast whole
Peel (NB This can make your kitchen look like the set from Saw) & braise in a good stock.
Parboil, slice thickly then a drizzle of oil and grind of nutmeg then finish off on the barbequeue (yes really!)
Edited by Tanguero on Wednesday 25th August 11:00
Thanks for all the suggestions. I am going to try a few
Also if I do any steaming it will be on the hob of the gas bbq so the kitchen doesn't look like the set from a slash horror film.
Rower said:
But most importantly do not worry next morning if you notice that both your poo and pee are red ! you are not having a haemorage !!
Rower
I read about this and it depends on how acidic your stomach is.Rower
Also if I do any steaming it will be on the hob of the gas bbq so the kitchen doesn't look like the set from a slash horror film.
Rower said:
But most importantly do not worry next morning if you notice that both your poo and pee are red ! you are not having a haemorage !!
Rower
I wish my GP had thought of this the day I presented myeslf with those very symptons and set off a long, expensive and, sometimes, uncomfortable chain of events............Rower
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