beetroot/beet

Beetroot is a dark red root that is eaten as a vegetable often preserved in vinegar
Beetroot is a dark red root that is eaten as a vegetable. It is often preserved in vinegar. The leaves are also edible and used for colour in salads. Beetroot is the tap root portion of a beet plant, known in US as beet, but also known as the table beet, garden beet, sugar beet, red beet, dinner beet or golden beet. Besides being used as a food, beetroot has uses as a food colouring and as a medicinal plant.

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  1. Morning Glory

    Beetroot - love it or not?

    Beetroot is much beloved by Chefs - probably due to its dramatic colour. But perhaps like me, your first experience of beetroot was in School Dinner salads - and it was the kind of beetroot which came out of jars and had been pickled in very acidic vinegar. Not the best way to eat beetroot in my...
  2. Morning Glory

    Recipe Indian Spiced Mackerel Pâté with Beetroot Achaar

    A take on a classic 60’s dinner party starter: smoked mackerel pâté; using Greek yoghurt and Indian spices. The beetroot achaar (pickle) adds an aromatic, sweet and earthy contrast. Serve it with mini Naan breads or toasted sourdough. An easy no-cook recipe! Ingredients (serves 2) For the...
  3. Cherry Kirschenbaum

    Recipe Oven baked mackerel with beetroot and tomato salsa

    My mum says mackerel goes best with tomatoes. I took it to the next level with a tasty beets and tomatoes salsa and the combination turned out to be spot on :thumbsup: Also, I loved the colours on the plate! Ingredients: For the fish 2 whole mackerel, filleted in 4 2 big garlic cloves...
  4. Morning Glory

    Recipe Radicchio, Bresaola and Beetroot Salad

    These stunningly coloured radicchio leaves (pink radicchio and baby Gromula) are from Italy. They have a delicious mildly bitter flavour. The Bresaola, a spiced, air-dried beef is also imported from Italy but I've learned that its fairly easy to make your own. Using ricotta would keep the...
  5. Elawin

    Recipe Beetroot and Pink Peppercorn Gratin

    Preparation time: 10 minutes Cooking time: 1 hour 35 minutes Total time: 1 hour 45 minutes Serves: 6 Comforting and colourful, this hearty gratin gets its mild warmth and fruity, spiced edge from the pink peppercorns. A food processor or mandolin will make quick work of the prep, otherwise...
    • Elawin
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    • Forum: Vegetarian & Vegan
  6. F

    Recipe Beetroot, Portobello & French Puy Lentil Bourgugnon

    My mother was going through some old magazines and she pointed out this recipe to me. Being a grand lover of beetroot and uncultivated mushrooms, I decided to give it a go .. My mom had made this for my dad, and he loved it .. This recipe was published in the June 1st, 2013 Edition of the...
  7. C

    Recipe Beetroot And Rhubarb Salad

    Ingredients 800g various beetroots (or, if you can't get them, one type is fine) 300g rhubarb, cut on an angle into 2.5cm pieces 30g caster sugar 2 tsp sherry vinegar ¾ tbsp pomegranate molasses 2 tbsp maple syrup 2 tbsp olive oil ½ tsp ground allspice (pimento) 1 small red onion, thinly sliced...
  8. SatNavSaysStraightOn

    Recipe Beetroot Pickled Eggs

    @alexander has asked me for the recipe for the Pickled Eggs that I posted elsewhere. So here is my modified recipe, taken from here. I found that adding the beetroot water from the cooking, whilst increasing the colour, diluted the pickled effect for us, and next time around will not use the...
  9. Morning Glory

    Recipe Lentil and Sweetcorn Fritters with Yellow Beetroot, Tomatoes and Turmeric Eggs

    Lentil and Sweetcorn Fritters with Yellow Beetroot, Tomatoes and Turmeric Eggs This recipe will make 4 small fritters, suitable for starter plates for 4. But you could make a bigger quantity of the mix for main course sized fritters. I went a bit wild with yellow colours for the accompanying...
  10. Morning Glory

    Recipe Holly's Lunchbox

    My daughter, Holly, decided to try and eat healthier lunches at work. She usually takes cheese and Branston pickle sandwiches! This is the salad I made for her to take to work, this morning. It buckwheat, beetroot, spring onions (scallions), grilled Halloumi cheese with dried tarragon and orange...
  11. Duck59

    Recipe Orange, beetroot and celery salad

    There are various ways of doing this, but this is a very simple and pleasing little salad. 1 large (or 2 small) beetroot(s) 2 stalks celery 1 large orange French dressing Chop the beetroot and celery and place in a salad bowl. Grate the orange peel and squeeze the juice into the French...
  12. E

    Recipe Beetroot with Goat Cheese Pastries - Appetizer

    This is a perfect appetizer that is so easy and quick to make. The sweetness of the beetroot is perfectly complimented by the strong taste of the goat cheese! What you need: 1) Puff pastry 2) Beetroot 3) Goat Cheese 4) Olive Oil 5) Salt 6) Pepper Steps: 1) Roll out the pastry in the shape you...
  13. Caribbean girl

    How do you eat your beets?

    When I was much younger, I can remember my mother cutting up beets and serving them raw. From what I can remember, they tasted quite nice in their raw state. As time went by, we had stopped using beets. I have only recently started eating beets again. However, I find that I have to cook them...
  14. C

    Recipe Beets & Greens

    “Grace before Glutton. For what we are, gifs a gross if we are, about to believe.” James Joyce, Finnegans Wake Beet greens sautéed in Guinness®, butter, and red wine vinegar. Ingredients: 9 pounds beets including the greens, trimmed, reserving 1 pound of the beet greens 3 tablespoons...
  15. Morning Glory

    Recipe Beetroot pickle with allspice

    Another recipe developed in my quest to use allspice more often! I was very pleased by this one, as the combination of allspice and cinnamon is quite magical. I made this to serve with veggie burgers. But it would also go well with game pate for a starter. This recipe is for a small quantity of...
  16. Morning Glory

    Beetroot

    Beetroot has become very chic. Chefs seem to love it! I'm a bit sceptical. Its strange combination of sweet and earthy tastes may well be its charm. But I reckon its also because the intense red adds such a dramatic dash to dishes. Don't get me wrong, I like it well enough. I think it needs to...
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