Tag Archives: Beetroot

Salad Days

20 Wednesday May 2020

Posted by in Main Courses, Vegan, Vegetable Dishes

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Today the first of the tender summer beetroot were ready to pick……..and its hot! So a trio of salads for lunch…….

Warm potato salad dressed With olive oil and white wine vinegar. The sweet salad onions and dried dill I soaked in the dressing for half an hour before adding the warm potatoes.

A mixed salad of tomatoes, straight from the garden lettuce and radishes, cubes of bread and left over grilled vegetables.

And the lovely beetroot and it’s tender leaves in a lightly marinated raw salad.

2 small beetroot, peeled and cut into fine julienne.

1 tablespoon/ 15 ml green pumpkin seeds

1 tablespoon / 15 ml balsamic vinegar

1 tablespoon / 15 ml balsamic syrup

1 tablespoon / 15 ml extra virgin olive oil

1/2 teaspoon fresh thyme leaves

plenty of freshly ground black pepper

Mix all the ingredients together and leave to marinate for an hour or so.

Red and green salad with quinoa

13 Friday Dec 2019

Posted by in Food for One, Main Courses, Vegan, Vegetable Dishes

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In this salad there is –

60 ml/1/4 cup quinoa per person boiled for about ten minutes in salted water until done. Drain and run cold water through it to cool.

red oak leaved lettuce

rocket

radishes cut into wedges

cooked beetroot cut into wedges

alfalfa sprouts

green pumpkin seeds

I made a very light dressing of Pedro Jiménez syrup, a slightly sweeter variation on balsamic syrup, and lemon juice.

 

Borscht – Another Cool Summer Soup

19 Monday Aug 2013

Posted by in Starters, Vegetable Dishes

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The beetroot grow so fast on the farm here that, throughout the summer, they are tender and tasty. I love them just grated as a salad with a dressing of Balsamic Vinegar and Olive Oil and some cubes of goats cheese on top. When I tire of that, then a lovely light soup is a great dish to make with them. Delicious chilled or hot.

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BORSCHT

For 4

500 grams beetroot

2 cloves garlic

3 tablespoons olive oil

1.5 tablespoons balsamic vinegar

500 ml clear chicken stock

Salt and freshly ground black pepper

Sour cream to serve

Peel the beetroot and chop into small dice.

Peel and finely chop the garlic.

Put  the beets and the garlic in a saucepan with the olive oil and fry gently to soften for about ten minutes.

Add the chicken stock, balsamic vinegar and half a teaspoon of salt. Bring to a simmer and cook until the beetroot is tender. Leave to cool.

Puree in the food processor or liquidiser. Check the seasoning.

Served either chilled or reheated adding a spoon of sour cream.