• About
  • La Micaela Farm Shop

fincafood

~ culinary and horticultural life on a Spanish farm

Tag Archives: Beetroot

Autumn Red Salad

29 Monday Nov 2021

Posted by Nevenka in salads, Starters, Vegan, Vegetable Dishes

≈ Leave a comment

Tags

Almonds, Beetroot, radishes, Salad, tomatoes, Vegan, Vegetarian

I made this to have with the Potato and Chickpea Cakes in the previous post using ingredients that are currently in season here. Fragrant green peppers from the huerta, this years almonds which I love dry toasted in their skins, big winter radishes and plum tomatoes from the local market.

You will need –

Several leaves of red oak leaved lettuce

2 medium tomatoes – chopped into chunks

2 samall or 1 large green pepper

about 20 whole almonds – either with skins or if you prefer without

1 large cooked beetroot – cut into smallish cubes

Winter radish – about 20 thin slices

2 tablespoons cider vinegar

2 tablesoons water

1 teaspoon honey or agave syrup

2 tablespoons extra virgen olive oil

Start by steeping the radishes. The large winter radishes can be quite peppery, so a sweet marinade will make them less so. Mix the vinegar water and honey or syrup in small bowl, then add the radishes. Leave to marinate for at least ten minutes.

Meanwhile dry toast the almonds in a thick based pan over a low heat. Stir regularly to ensure that they are evenly toasted and a little browned. Remove from the heat and put to one side.

Rip up the lettuce leaves and arrange them on a large plate, then add the chopped tomatoes.

slice the green peppers and arrange on the salad.

Remove the radish slices from their marinade and arrange them over the salad.

Put the beetroot in the marinade and stir to cover all the cubes.

Spoon the cubes and vinegar over the salad, then sprinkle on the almonds.

Finally drizzle over the olive oil.

Enjoy!

Advertisement

Three Salads

02 Sunday Aug 2020

Posted by Nevenka in Main Courses, Starters, Vegan, Vegetable Dishes

≈ Leave a comment

Tags

basil, Beetroot, Figs, Garlic, hazelnuts, lentils, pomegranate, radicchio, Salad, Vegan

In this summer heat, lunch for your friends wants to be a light and fresh affair, Watermelon Gazpacho followed by three salads served with freshly homemade bread. To finish a small pot each of intense dark chocolate sorbet and crispy ginger biscuits.

BEETROOT & RADICCIO SALAD WITH PURPLE BASIL

The beetroot was roasted for an hour with whole cloves of garlic, a generous splash of balsamic vinegar, sprigs of fresh oregano and olive oil, season well with sea salt and freshly ground pepper.
Let the beetroot cool before mixing with shredded chicory and purple basil leaves.

LENTIL & POMEGRANATE SALAD WITH FRESH CORIANDER

His salad is cooked green lentils, a good amount of the little pomegranate jewels that I have plenty of in the garden this year, then finely chopped cucumber, tomatoes and celery. Add a generous amount of roughly chopped coriander leaves and dress lightly with lime juice and olive oil.

I’m a fan of soaking dried grains so that when you come to cooking the grains are already re moistened in the centre, and so require less cooking. Pour boiling water over the lentils and leave an hour or so to steep before cooking until just tender. Drain the lentils and let them cool before adding them to the salad.

SALAD OF FRESH FIGS, ROASTED RED ONIONS AND HAZELNUTS

This is a Yotam Ottolengi recipe which has a lovely contrast of flavours with the sweet roasted red onions and figs, and the peppery watercress and rocket. His recipe uses radiccio rather than rocket, but as I have both I decided that the more peppery rocket suited this recipe better. I was surprised to find that what I thought was weeds in my vegetable patch is actually rocket, and it hasn’t become overly peppery in the strong Spanish heat.
I haven’t used roasted red onions in a salad before, and I have to say, I’m a total convert. I shall be roasting a tray full regularly so that I have them at the ready in the fridge.

This amount serves 4

2 small red onions – peel them and cut each into 6 wedges

50 grams hazelnuts with skin / or ready dry roasted unseasoned hazelnuts

1/2 small head of radicchio / or a similar amount of rocket

good bunch of fresh basil – either the green or purple

bunch of watercress with the stems removed

6 ripe fresh figs, cut into quarters

olive oil

balsamic vinegar

Roast the onions drizzled with olive oil at 180 C for 30 minutes. Leave to cool.

If you are roasting hazelnuts, turn the oven down to 140, and once it has reached this temperature, spread the hazelnuts in a shallow pan and roast for 20 minutes. Leave to cool then break up into pieces with a pestle and mortar. If you are using the ready roasted hazelnuts break these up as above.

To put the salad together, start with the leaves, rip them into pieces and put in a large bowl, add the onions and figs.

Dress with the oil and vinegar and gently toss. I like to do this with my hands as it’s more gentle than using implements.

Scatter over the broken hazelnuts and serve.

Salad Days

20 Wednesday May 2020

Posted by Nevenka in Main Courses, Vegan, Vegetable Dishes

≈ Leave a comment

Tags

Beetroot, Potatoes, salads

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 Nevenka in Food for One, Main Courses, Vegan, Vegetable Dishes

≈ Leave a comment

Tags

Beetroot, Pedro Jiménez Syrup, Quinoa, radishes, red oak leaved lettuce, rocket, Salad

9595AA5E-0B79-4BBC-BB63-310EAE826561

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 Nevenka in Starters, Vegetable Dishes

≈ Leave a comment

Tags

Beetroot, Borscht, Soups, Starters

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.

IMG_0380

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.

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • fincafood
    • Join 96 other followers
    • Already have a WordPress.com account? Log in now.
    • fincafood
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...