BEETROOT
FOOD WRITER
Liz Ashworth
DIFFICULTY
Easy / Beginner
Beetroot are best washed and boiled in their jackets till tender. Cool then peel wearing gloves to avoid purple hands.
Great chopped or sliced with salads, try sprinkled with a little balsamic vinegar.
RASPBERRY BEETROOT JELLY
Dissolve a raspberry table jelly in 300mls boiling water. Cool till almost setting. Stir in 1 dessertspoon balsamic vinegar then add enough diced beetroot to use up the jelly so that the beetroot dice will set together. Pour into a serving dish, chill to set and serve with salads and roasts.
MOROCCAN SPICED BEETROOT
Serves 4 people
INGREDIENTS
Heat the oil on medium heat, add the onion and stir cook to soften but not colour, Add apple and beetroot and stir to heat. Add syrup, spice, vinegar and water, simmer covered on a low heat for 10 minutes. Remove the lid, turn up the heat to evaporate the liquid. Season lightly with sea salt and serve hot or cold.
A great root vegetable recipe to which you can add pears if liked. Delicious made with carrot, parsnip, pears and some caraway seed in the mix.
BEETROOT BROWNIES
Makes a tin 23cm square
INGREDIENTS
Heat the oven to 180C (160C fan) 350F, Gas 4. Oil and line the tin. Arrange a shelf in the middle of the oven. Gently stir the chocolate and egg mixture together, sift in the flour and fold in. Lastly fold in the grated beetroot and spread evenly in the prepared tin. Bake in the middle of the oven till risen, firm and the point of a skewer inserted in the middle comes out cleanly – about 20minutes. Cool in the tin. Dust with icing sugar if liked. Cut into 16 and enjoy freshly baked.
recipes for august
Written by
Liz Ashworth
I like to think of this as the unlimited concoction page where basic recipes are the inspiration for would be cooks of any age to create new culinary delights using fresh garden produce. What could be better!!
Remember to take notes as you concoct, keep pen and paper at hand.
