This post is borne out of being sent a parcel of pre-cooked and packed beetroot to try some recipes with, this came from the folks over at 'love beetroot.co.uk'. It arrived in a very nice box...with a very posh ribbon, which contained 3 different types of pre cooked beetroot as follows: 1 pkt red fire chilli beetroot; 1 pkt baby beetroot in sweet vinegar and lastly 1 pkt of cooked beetroot.
Recipe #1 Chilli Sweet Beetroot Salsa
1 pkt red fire chilli cooked beetroot
1 orange pepper
2 spring onions
10 cherry tomatoes
sea salt and black pepper
1. Chop the pepper, tomatoes and beetroot and place in a bowl. Finely slice the spring onions and add these to the bowl, mix everything together and season.
2. Drizzle with balsamic syrup, mix again and serve (if you fancy) with homemade mackerel pate, a green salad and fresh crusty bread, in the garden.
Recipe#2 Roasted Red Onion, Beetroot and Lancashire Cheese Flan
1 half packet baby Beetroot in sweet vinegar
2 or 3 red onions
150g Bob's tasty Lancashire cheese
sea salt and black pepper
1 tsp demerara sugar
4 free range eggs
quarter cup of milk
200g SR flour
pinch sea salt
OR buy ready made shortcrust pastry or a pastry case
1. Heat the oven to 180c fan. Peel and roughly slice the red onions. Spread the onions onto a baking tray and drizzle with olive oil, season with sea salt and black pepper then sprinkle all over with a teaspoon of demerara sugar. Bake in the oven for 20-25 minutes.
2. Make a pastry case by making shortcrust pastry. Rub together the flour, butter and salt until this resembles breadcrumbs. Add cold water and mix to a dough and form into a ball. Wrap in cling film and place in the fridge for 30 minutes to rest. After 30 minutes line a flan dish and bake blind at 180c fan for about 15 minutes.
3. Remove the onions from the oven once they are cooked through and caramelised and put on kitchen paper to absorb any oil. Thinly slice the half packet of beetroot. Grate the cheese. Break the eggs into a jug and whisk with the milk and season.
4. Assemble the flan by placing a layer of the cooked red onions, followed by the thinly sliced beetroot and then the grated cheese. Cover with the egg/milk mixture.
5. Bake in the oven at 180c fan for 25 minutes.
This is best served just warm not hot and is lovely cold with new potatoes.
75g cocoa powder
180g plain flour
2 tsp baking powder
250g caster sugar
250g cooked beetroot
3 large free range eggs
200ml corn oil
1 tsp vanilla extract
(this cake recipe is from BBC Food)
250ml Double Cream
1tsp Steenbergs Rose water
1 tbsp icing sugar plus more for dusting
sugar paste flowers in purple hues to decorate
1. Preheat the oven to 180c fan. Arrange paper muffin cases in a 12-mould muffin tin.
2. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
3. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases. Bake for 30 minutes or until the top is firm when pressed with a finger.
4. Whisk the cream, icing sugar and rosewater together until the cream is stiff. Cut out a circle in the cake and split this in half, add a good dollop of the rose cream and top with the split sponge and adorn with a sugarpaste flower and a dusting of icing sugar. Put the kettle on and enjoy!
You can find out more about the wonder of beetroot, including recipes and lots of nutritional information by clicking the beet below...
Now the beetroots been all used up...its just what to do with the big purple ribbon now?