There's another delicious cold cooked beetroot salad in a Jamie Oliver book, I think, with cress or rocquet, smoked salmon torn into pieces, spring or spanish onion, lemon juice and olive oil.
Or as one of the other posters said, you could roast it with garlic, onion and other root vegetables (the usual suspects) and squeeze half an orange over them when they're still warm for a roasted vegetable salad.
roast some with some pumpkins, sweet potato, potato and red onions sprinkled with rosemary garlic and olive oil and serve all mixed together.
Boil some, chop and mxi through some greek yoghurt and a drizzle of honey for a nice cold salad
If carrot cake, why not beetroot and carrot cake using 25% grated beetroot, 75% grated carrot. Never tried, but I can see it working.
If you eat too much pickled beetroot, it will turn your urine and/or stools red! This has happened to me on two occasions! Pretty scary, I can tell you, until the penny drops!
Beetroot, apple, celery, ginger and carrot juice, takes a bit of getting used to, but is great nonetheless.
Roasted beetroot, from it's raw state, is amazing. Try making a tapenade from it, replacing olives with beetroot.
Is fab in a salad with some cured game (venison, etc..), rocket, goats cheese, balsamic.
#15 is spot on, your dunny will be fleuro red.
Cook the greens and serve with olive oil and lemon. Make an appetizer out of chopped cooked beets, chopped walnuts, and prunes (can provide recipe).
Cake aux Betteraves
Beet Cake.
Pronounced: cake/ oh / beh ter ahv
INGREDIENTS:
1-1/2 cups brown sugar
1/2 teaspoon salt
2 teaspoons ground ginger
2-1/2 cups unbleached, all purpose flour
1-1/2 teaspoons baking powder
4 eggs
1 cup canola oil
1 cup sour cream
2 cups grated, fresh beets
For dusting: confectioner's sugar
PREPARATION:
Preheat oven to 325°F. Grease a 9" round cake pan.
1. Put the sugar, salt and ginger in a large bowl.
2. Sift the flour and baking powder over the sugar and spices and stir to combine.
3. In another bowl, whisk together the eggs, oil and sour cream.
4. Add the egg mixture and the grated beets to the flour/sugar mixture and stir to combine.
5. Pour into the prepared pan and bake for 1 hour or until a cake skewer inserted into the middle of the cake comes out clean.
6. Remove from oven and cool for 5 minutes before turning it out onto a wire rack.<hr>
Chocolate Beet Cake
INGREDIENTS:
2 cups all-purpose flour
1 1/2 teaspoons soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup cocoa powder
3 large eggs, beaten
1 cup plus 2 tablespoons vegetable oil, Canola or corn oil
1 1/2 cups grated cooked beets
2 teaspoons vanilla
powdered sugar, optional
PREPARATION:
Preheat oven to 350°.
Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets.
Pour into a greased and floured 9x13-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger.
Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.
Beets can be frozen:
To Freeze -- Freezing does not improve the quality of beets, it only preserves the quality you begin with. Freezing magnifies imperfections and woodiness in over mature beets. Select deep, uniformly-red, tender, young beets for freezing.
Wash gently and sort according to size. Trim tops, leaving _ inch of stem and tap root intact to prevent bleeding of color during cooking.
Cook in boiling water until tender -- for small beets (1 inch in diameter) 25 to 30 minutes; for medium beets (2 to 2 1/2 inches in diameter) 45 to 50 minutes.
Cool promptly in cold water or ice water. Carefully rub peel away and trim the stem and root.
Cut into slices or cubes. Package, leaving 1/2 inch head space. Seal and freeze for up to one year at zero degrees.<hr>Beet Roesti with Rosemary Recipe
Ingredients
1 to 1-1/2 pounds beets
1 tsp coarsely chopped fresh rosemary
1 tsp salt
1/4 cup flour
2 Tbsp butter
Instructions
Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large non-stick skillet over medium heat.
Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again.
Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6 to 8 minutes.
Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, untl the second side is browned. Cut into wedges and serve immediately.
Yield: 4 servings
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