Carefully wash beetroot under a cold tap. Do
bunch of fresh unpeeled beetroot by simmering for 1 hour
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.
an.
Sift cocoa powder, flour and baking powder into a large
br>Sift the cocoa powder, flour and baking powder into the bowl
br>Sift the cocoa powder, flour and baking powder into a bowl
dd Chipoltle chili powder to taste, regular chili powder, and onions.
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
itchen paper, dab the grated beetroot thoroughly to remove some of
f the vegetables, except one beetroot, into strips.
Heat the
lices.
To boil fresh beetroot, the roots are placed in
Peel the beetroot and chop into small chunks.
he leaves and stems of beetroot, leaving 2-3 cm stem
olonial: After preparing the previous recipe (let cool first), add 1
Heat the oil.
Peel the beetroot, carrots and parsnips and slice them into chips using a mandolin. Place them on paper towel.
Plunge the chips into the hot oil, shaking to ensure that they are not sticking together. Remove when crisp, about 2 minutes. Drain on paper towels. Repeat and fry them in batches, depending on the desired quantity.
Season with the sel de fleur salt (mixed with herbs or spices if using) before serving.
Drain the liquid from the beet root completely.
Heat a frying pan until hot and add the oil, add the onions, chili pepper and tumeric powder and fry until soft.
Add the beet root, and continue to stir. Season with salt and black pepper according to your taste.
Keep frying until the onion turn a red color from the beet root. You want the beet root to be somewhat dry.
You may adjust the amount of spice according to your preference.
Preheat oven to 200c. Put salt, white peppercorns, cardamom seeds, coriander seeds and chilli flakes in a mortar. Using a pestle, grind ingredients well.
Cut beetroot into wedges or thick slices, peel if desired. Put in a large roasting pan. Add the oil and toss to coat. Sprinkle the spice mixture over the beetroot. Bake for 40-45 minute or until tender. Serve.
Pulse beetroot in blender until almost smooth.
Add yoghurt, garlic, cumin, hot sauce& finely grated orange rind.
Blend until combined.
Add salt and pepper to taste.
Refrigerate until chilled before serving.