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
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
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.
Prepare potatoes to boil and boil them before you start your soup.
Cut beetroot into long slices then cucumbers into small peaces and bunch of dills into very small peaces.
Boil eggs into water about 7 minute.
Cut each egg into 12 peaces.
All cut ingredients put into pot and add a little bit of salt.
Mix everything and add buttermilk and then mix again.
And you can eat it.
This soup you also can eat fresh mashed potatoes.
Skanaus!
Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
Butter the bread on one side only. Cover the butter on one slice with the peanut butter and top with the sliced beetroot. Place the second slice of bread on top (buttered side down) and transfer the sandwich to the toaster. Close the lid and cook for 3 minutes until crisp and golden.
Gently saute onion in olive oil til soft.
Add rice and fry for about 3 minutes til coated.
Add beetroot and 1 cup of stock.
stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.
cook beetroots in boiling water for about 20 mins until soft, cool then peel.
place beets in food processor with the garlic and yoghurt, pulse until smooth and creamy.
pour into bowl and stir in the gound walnuts.
In a large bowl combine the beans, barley, sultanas, herbs walnuts and salad leaves and serve accompanied by the beetroot sauce.
Carefully wash beetroot under a cold tap. Do
he leafy tops off the beetroot, leaving about 2-3 inches
Wash the beetroot well, and cook in boiling
80 degrees celsius.
Cut beetroot stalks off and slice into
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.
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.
bunch of fresh unpeeled beetroot by simmering for 1 hour
Boil the beetroot for 15-20 mins until