Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.
Place cashews in a food processor and process until roughly chopped.
Add the beetroot and parmesan cheese and proccess again until finely chopped.
Transfer mix to a large bowl and stir in garlic, lemon juice and reserved beetroot juice.
Season to desired taste.
Cover and refrigerate.
Serve with water crackers, pita bread or lavash.
lices.
To boil fresh beetroot, the roots are placed in
he leaves and stems of beetroot, leaving 2-3 cm stem
add salt , cumin powder and lemon juice and mix well.
meanwhile put oil in a pan for frying.
Make small balls of the potato beetroot mixture and give them an elongated shape.
When the oil in the pan is heated enough , add these elongated potato beetroot balls for frying.
Fry till rich red crisp colour is seen.
Mash the boiled potatoes and add coriander , grated beetroot to it and mix well.
Serve with tangy tomato ketchup.
Cook beetroot in boiling salted water for about 1 hour or until tender.
Drain and peel.
Slice, or, using a melon baller, make small balls.
Heat the sugar, vinegar, strained orange juice and butter in pan.
Mix cornflour with water and stir into the orange juice mixture.
Stir until mixture boils and thickens.
Add beetroot and heat through.
Transfer beetroot onto serving dish and pour over the orange sauce.
Garnish with some of the orange peel VERY THINLY sliced and arranged on top.
Cook beetroot in a saucepan of boiling water uncovered for approx 45 mins, until tender.
Drain and cool about 5 minutes and while still warm peel the beetroot and chop coarsely.
I use gloves for this.
Blend beetroot with garlic, yogurt, cumin and juice until nice and smooth.
ix the oil and the beetroot together. Bake for 1 hour
Drain the beetroot juice into a jug and add
Peel the beetroot and slice thinly (halve the slices if they are very big).
Clean and dice the potatoes.
Heat oil in a wok and stir-fry the potatoes circa 2 minutes.
Add beetroot and cook circa 2 minutes.
Add orange juice, honey, and soy sauce and simmer under cover until cooked (circa 10 mins).
Clean and slice scallions. Serve stir-fry with scallion slices.
Preheat your oven to 200c.
Scrub the beetroot well, dry then wrap in aluminum foil.
Roast for about 1 hour or until tender.
Peel the beetroot (the skin should slip off easily) and place in a food processor along with all the other ingredients bar the oil.
Process to a fine mix.
With the motor running, add the oil slowly until the mixture forms a thick puree.
cook beets in boiling water until tender, peel skin (by hand is easiest).
cube or slice peeled beetroot and place in bowl.
add sugar, balsamic vinegar, lemon juice, olive oil, and pinch of salt to beets. Toss to combine.
Opt: add sliced mint (reserving small amount for garnish) toss
refrigerate or let cool before serving.
o taste.
Place the beetroot in a grilling or roasting
Peel beetroot and chop roughly. Process both beetroot and onions in batches until very finely chopped.
Combine the beetroot and onion mixture with the sugar, salt, allspice and 1 1/2 cups of the vinegar in a large saucepan, bring mixture to boil, boil, uncovered, for 30 minutes.
Blend flour with the remaining vinegar and add to the beetroot mixture, stir over medium heat until the mixture boils and thickens.
Pour into hot sterilized jars and seal when cold.
llow to cool. Prepare the beetroot by trimming and washing the
Cook the celery in boiling salted water; drain well.
Chop into conveniently-sized pieces.
Cut the beetroot into similarly-sized pieces and place in a pan together with the celery.
Add the margarine or dripping, lemon juice, chopped parsley and seasoning and stir together over a gentle heat until thoroughly hot.
(WCB)
Heat oil and soften the onion for 5 minutes.
Add beetroot and stir for a couple of minutes.
Add stock and bring to boil. Simmer for 40 minutes until tender.
Add beans, orange juice and zest and cook for 10 minutes.
Blend until smooth and add the lemon juice.
Serve with the yoghurt swirled in (if using).
f the vegetables, except one beetroot, into strips.
Heat the
he water and add tomatoe juice to the pot and heat
Peel the beetroot and chop into small chunks.
Place beetroot and sweet potato in baking dish, drizzle over the butter and sprinkle with sugar.
Bake at 200\u00b0C for 45 minutes, turning occasionally.
Combine yogurt, juice, rind and garlic.
Arrange the spinach, beans and roasted vegetables on serving plates.
Drizzle over the dressing and sprinkle with pistachio nuts and pepper.