Beetroot. Why do I bother?

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Re: Beetroot. Why do I bother?

Post: # 188951Post indy
Wed Mar 03, 2010 9:13 am

I thought I had a good reportaire of recipes but have learnt some lovely new ones, will also bookmark :sunny:
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Re: Beetroot. Why do I bother?

Post: # 189910Post southeast-isher
Sat Mar 13, 2010 5:02 pm


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Re: Beetroot. Why do I bother?

Post: # 189948Post Milims
Sat Mar 13, 2010 10:23 pm

I just love the fact that it makes your wee turn pink! :oops: :lol:
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Re: Beetroot. Why do I bother?

Post: # 200274Post Amateur
Thu Jun 17, 2010 11:53 am

Sorry only just saw that you'd asked for the horseraidsh dressing recipe, although 'recipe' is probably a bit grand a title :icon_smile:

I just mix garlic (chopped finely), bit of Dijon mustard, bit of horseradish, lemon juice, olive oil and S&P. Just do it to taste really as hot or mild as you like.
It is delish though.
Also really nice with a rare beef salad. :thumbright:

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Re: Beetroot. Why do I bother?

Post: # 200305Post chadspad
Thu Jun 17, 2010 6:48 pm

The best (and most foolproof) brownies Ive ever made are a HFW recipe with beetroot. They last several days and are still moist and lovely!

Beetroot and chocolate brownies
You can either grate or purée the cooked beetroot before adding to the mix - the latter gives a slightly more velvety texture. They work just as well with or without walnuts. Some people think that a brownie isn't a brownie without walnuts, while others can't stand them; it really depends on your personal preference. Makes 15 squares.

250g unsalted butter, cut into cubes, plus a little more for greasing
250g plain chocolate (about 70% cocoa solids), broken into squares
250g caster sugar
3 eggs
150g self-raising flour (we use wholemeal self-raising)
100g broken walnuts (optional)
250g cooked and peeled beetroot, grated or puréed

Preheat the oven to 170C/325F/ gas mark 3. Lightly grease a baking tin that's roughly 20cm x 30cm in size and at least 2cm deep. Line the bottom with greaseproof paper and butter the paper, too.

Put the cubed butter and chocolate into a heatproof bowl. Place this on an oven tray lined with a baking sheet, and put in oven to warm up. After a few minutes, remove, stir, then return to the oven to melt completely. (Alternatively, melt the chocolate and butter in the conventional manner, in a bowl held over a pan of barely simmering water.)

In another bowl, whisk the sugar with the eggs until smooth and creamy. Stir in the chocolate mixture until well combined. Sift in the flour, stir, fold in the walnuts (if using) and beetroot. Pour into the prepared tin.

Bake for 20-25 minutes, until a knife or skewer comes out with a few moist crumbs clinging to it - be careful not to overcook the brownies. Remove from the oven, then stand the tray on a wire rack until cool enough to cut into squares.
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Re: Beetroot. Why do I bother?

Post: # 200333Post Millymollymandy
Fri Jun 18, 2010 5:13 am

Yum, I must try that recipe. I went to bookmark this thread only to find it's already done!
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Re: Beetroot. Why do I bother?

Post: # 200366Post chadspad
Fri Jun 18, 2010 9:48 am

Im going to try the same recipe tomorrow with chilli in too - chilli and chocolate works so well together!
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Re: Beetroot. Why do I bother?

Post: # 200373Post Millymollymandy
Fri Jun 18, 2010 11:03 am

Not for me - I did try it for fun but I'd rather not eat chocolate at all than with chilli in it. But each to their own eh? :mrgreen:
boboff wrote:Oh and just for MMM, :hugish: (thanks)
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Re: Beetroot. Why do I bother?

Post: # 200385Post RobHed
Fri Jun 18, 2010 12:34 pm

Milims wrote:I just love the fact that it makes your wee turn pink! :oops: :lol:

Mine turned deepest red - it scared the living sh*t out of me one morning at about 6:00am when I went for a sleepy wee and forgot that I had eaten loads of beetroot the night before.......don't think I have been the same since :oops:
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Re: Beetroot. Why do I bother?

Post: # 200394Post Millymollymandy
Fri Jun 18, 2010 2:08 pm

Same with me the first time, although I must admit it was a poo and I thought I was bleeding! :mrgreen:
boboff wrote:Oh and just for MMM, :hugish: (thanks)
http://chateaumoorhen.blogspot.com/

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Re: Beetroot. Why do I bother?

Post: # 200419Post homegrown
Fri Jun 18, 2010 11:19 pm

Well you could make beetroot chutney and sell it off or barter it for other things and I believe it makes quite a nice wine. And the water can be used for dying you just need to set the dye after., if your growing that much sell it at a local market for spending money.

And I concurr roasted a long other fantastic vege like Garlic and Onions, carrots, Parsnip and toss it with some roast chicken and bacon for a nice warm salad on a bed of mustard, chard and lettuces
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Re: Beetroot. Why do I bother?

Post: # 200501Post frozenthunderbolt
Sun Jun 20, 2010 5:48 am

+2 on the grated beetroot in cake - makes a luscious chocolate cake!
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Re: Beetroot. Why do I bother?

Post: # 200625Post RobHed
Mon Jun 21, 2010 12:08 pm

Millymollymandy wrote:Same with me the first time, although I must admit it was a poo and I thought I was bleeding! :mrgreen:

Oh god, you poor thing ! :shock: Did it put you off eating it ?
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Re: Beetroot. Why do I bother?

Post: # 200627Post Millymollymandy
Mon Jun 21, 2010 12:19 pm

No but I did find after eating it say 3 days in a row I really felt I needed a break just to be sure my insides were still in good working order. :mrgreen:

I don't get that effect from the supermarket cooked vacuum packed ones though. But maybe that is even more worrying! :iconbiggrin:
boboff wrote:Oh and just for MMM, :hugish: (thanks)
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Re: Beetroot. Why do I bother?

Post: # 201148Post Ratsny
Sat Jun 26, 2010 9:39 am

I've GOT to try the choc recipes - have lots for zucchini, why not use beetroot instead? Do you think it needs to be cooked first or would grated raw work just as well?
I usually dice beetroot up with potato and kumara (sweet potato) and toss in olive oil and sea salt - roast it up and serve warm with viniagrette as a side dish. Also yummy cold next day and easy to pop leftovers into a quiche.
My daughter picks out the beetroot so I get extra (yay!)

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