o cool. Prepare the beetroot by trimming and washing the
lices.
To boil fresh beetroot, the roots are placed in
o taste.
Place the beetroot in a grilling or roasting
he capers.
Pile the salad in a low mound on
ix the oil and the beetroot together. Bake for 1 hour
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.
oot as this prevents the beetroot from bleeding.
Place the
Steam the potatoes, beetroot and carrots whole and unpeeled.
Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. Let cool, peel and chop.
Chop gherkin and peeled apples.
Mince onion.
Layer ingredients in a bowl, starting and finishing with beetroot. Sprinkle a little bit of salt and white pepper on each layer.
Mix ingredients when the salad is on the table, ready to serve.
To make dressing: whip cream until thickened (it should be not be stiff!) and mix in the rest of the ingredients. Serve on the side.
eanwhile combine the beetroot and lentils in a large salad bowl and
Put peanut butter, potato, onion and seasoning in bowl.
Beat well together; form into small balls.
Mount each on slice of beetroot or tomato.
Arrange lettuce leaves in bowl and place mounted peanut balls on them.
Serve salad dressing separately and a dish of grated cheese or of thinly sliced chopped ham.
(GE)
Put the egg yolk into a bowl and whilst whisking, drizzle in the oil. (I used the food processor for this step.) Then stir in the buttermilk, yoghurt, chopped spring onion, lemon juice and garlic. Season the dressing with salt and pepper to desired taste.
Toss the lettuces in a bowl with three-quarters of the dressing; season with extra salt and pepper if needed.
Divide the salad between plates.
Garnish with the red onion slices, celery, walnuts, apples and beetroot and drizzle with rest of dressing.
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.
Cover unpeeled beetroot with water, and cook until tender.
Peel, cool and then dice.
Mix together thoroughly the oil, vinegar, salt and pepper.
Stir in onion and crushed aniseed.
Mix in beets gently.
Cover and refrigerate until ready to serve.
Salad improves in flavour when kept several hours or days in the fridge.
Cook the asparagus in a medium saucepan of boiling water for 1 min, then drain and rinse under cold water and drain again.
To make the orange dressing, combine the juices, olive oil and vinegar in a screw-top jar and shake well.
Arrange the leaves on serving plates. Top with beetroot, nuts, asparagus, orange segments and feta. Drizzle with the orange dressing and serve.
Drain, wash and drain the beetroot.
Cut each in half.
Mix the remaining ingredients together and mix through the beets gently and thouroughly.
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.
f the vegetables, except one beetroot, into strips.
Heat the
he beetroot and cover with the sauce, poured over the salad not
Peel the beetroot and chop into small chunks.