Posts Tagged ‘Beetroot’

Beetroot and sourcream dip

October 25, 2010

Beetroot

I have been overrun with homegrown beetroot. Not a terrible situation to be in as I LOVE beetroot!

The other night I decided to knock together a beetroot dip. Something that I have eaten many times before but never made. Incredibly simple, tasty and perfect as part of a mezze.

Not only is this dip tasty it is also good for you – don’t you just love that. Beetroot is packed full of folic acid, phosphorus, magnesium, iron and vitamin B6 along with huge amounts of antioxidants.

Winner!

Ingredients

4 large beetroot or 7 – 8 small ones
Olive oil
Salt and Pepper
150 ml Sour Cream
Juice of 1/2 lemon
Nutmeg (optional)

Method

Scrub the beetroot well and remove the root and any stalks. Cut larger beetroot into quarters and smaller ones in halves. Place in an oven proof dish, drizzle with olive oil and season with salt and pepper.

Beetroot ready for roasting

Add a splash of water and cover with foil. Bake in oven at 200 degrees Celsius for approx 25 – 35 mins or until tender.

Remove from oven and leave to cool.

Beetroot and sour cream in fod processor

Once cool put in food processor with sour cream and blend – add lemon, salt and pepper and grated fresh nutmeg to taste.

Beetroot dip

Serve with hot flat bread, pita chips or plain crackers.

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Grilled Halloumi and roast baby beetroot salad

August 19, 2010

This is the first time I have ever properly grown my own veg. It was a wee bit of a trial actually to see what would grow (if anything) and if I could do it. Much to my surprise I have managed to grow things. It’s funny I never really expected anything to grow. Over the past few months I have been regularly harvesting my own rocket, baby cos lettuce, parsley, radishes and tons and tons of beautiful flat leaf parsley. Oh the joy of being able to step out side to “gather” the ingredients for a meal – sigh!

It is so exciting watching my beetroots grow steadily larger and on the flip side rather disappointing seeing my fennel struggling along – pesky rabbits are munching on it!

The beetroot is plentiful and I decided yesterday it was time for my first harvesting. Roasted baby beetroot – yummy yummy yummy. With a little bit of a whip round the kitchen and the parsley patch I had all the ingredients I needed for a lovely hearty salad.

Ingredients

8 baby beetroot
4 medium tomatoes (the sweeter and tastier the better)
large bunch of flat leaf parsley
1 lemon
1 block of Halloumi
Olive oil
Salt and Pepper

Method

First things first, cut the stems from the beetroot leaving approx 1 cm. Scrub all the dirt from them and leave some of the tail (root).

Preheat oven to 200 degrees Celsius.

Place in a ceramic oven proof dish whole, if some of the beetroots are a bit large you can cut them in half.

Drizzle with olive oil and season with salt and pepper.

Add about 3 tablespoons of water and cover with aluminum foil.

Bake in oven for 35 – 45 mins or until tender (check with a sharp knife – knife should slide in with only a little bit of resistance).

You may need to add a little more water half way through the cooking as you do not want the juices to burn. A little bit of caramelisation is fine but not charred.

Remove from oven and leave to cool.

Wash and dry parsley, picking the leaves and leaving any tough stems.

Add to a large salad bowl or platter.

Roughly cut tomatoes into chunks and sprinkle over the parsley.

Heat a non stick frying pan and dry fry slices of the Halloumi until golden brown on both sides.

Scatter beetroot and Halloumi over the top of the tomato and parsley and dress with best quality extra virgin olive oil, lemon juice and salt and pepper.

Serve immediately. Good on it’s own with pita bread or as a side with chicken, lamb, kebabs etc.