Ingredients: 1 small parsnip1 small beetroot1 leek1/2 carrot1/2 apple (optional) For the dressing:1/2 cup mayonnaise1 tbsp white sugar1 1/2 tbsp lemon juice1 tbsp cider vinegar1/2 tsp ground black pepper1/4 tsp salt Method: Cut the top off the leek, remover the outer layers, and cut into 1cm slices, discarding the bottom end. Wash to remove any…
Ingredients:250g cooked beetroot with some of the cooking juices150g baby leaf spinach, coarsely chopped100g Feta cheese130g bulgur wheat30g walnuts 25g honey10g thyme, chopped2 shallots2 garlic cloves, peeled and finely chopped(Serves two people.) Method:1. Preheat the oven to 220°C / fan 200°C / gas mark 7. 2. Cook the bulgur wheat until it has a slight…
Unless you want to roast your beetroot or spend hours boiling it, the quickest and easiest way to cook beetroot (and keep all the goodness and juice) is to microwave it. Trim off most of the leaves (leaving 1cm of the stalks) and the whiskery bits of the roots (leave at least 2 cm of…
Ingredients:2 tbsp cumin seeds2 tbsp olive oil3 tbsp honeyVegetables for roasting, e.g. carrots, beetroot, sweet potato, courgette, mushrooms, peppers250g grains, e.g. bulgur wheat, cous cous, quinoa or Merchant Gourmet Persian Grains100g Feta cheese60g pumpkin seedsSmall handful of coriander Method:1. Preheat the oven to 220°C / 200°C (fan) / gas 7.2. Cut your vegetables into 1cm…
This is very simple to make, if made the day before the flavour is more enhanced, as the marination process really brings out a delicious flavour. Ingredients 4 large steamed or boiled beetroots 1 large lemon 1 bunch of coriander 3 tablespoons of sliced olives Pinch of salt Generous glug of olive oil Method Grate…
Ingredients: 4 medium carrots 1 tbsp balsamic vinegar 2 tbsp clear honey 1 tbsp olive oil 4 precooked beetroots quartered (or smaller pieces to cook faster) 25 g pumpkin seeds handfull of fresh herbs such as parsley or basil to serve (optional) Method: 1. Heat oven to 180C /160c fan oven /gas4. In a bowl…
“I wanted to a recipe that made use of both beetroot and winter radish, so found this one, which inspired me. You will see that this recipe below is very different from the original though! It is really tasty. Even my son, who is not a bif soup lover, asked for seconds… It is a…
A very simple method of preparing Swiss chard and/or beetroot leaves (they are very similar, you can mix them) is: Fry a chopped onion gently in butter with a little salt in a saucepan or deep frying pan. Wash the leaves carefully then chop them up. Add to the onion and cook gently until soft,…
This is taken from this website. Ingredients (Serves 8): For the dressing: 1 tbsp Red wine vinegar 4 tbsp Olive oil A pinch Sugar, to taste For the salad: 500g Beetroot, trimmed and scrubbed, skin on 300g Podded broad beans 2 Salad onions, trimmed and thinly sliced 15g Tarragon, chopped Method: Boil the beetroot in…
“Comes out a lovely pink colour – ideal lunch for hot summer days.“, Tom. Ingredients: Half a cucumber (grated), Three good sized cooked (or raw for a crunchier texture) beetroot (grated), 1 litre of kefir (if you can get hold of it) or thinned yoghurt (half and halfish with water), Good handful of chopped herbs,…