SPICED SWEET & SOUR PICKLED BEETROOT
Forget crinkle-cut versions, this light pickle is sweet and rich - perfect with cold meats, salads and punchy cheeses
Provided by Barney Desmazery
Categories Condiment, Snack
Time 1h30m
Yield Fills 1 large kilner jar
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
- Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
- Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
- Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.
Nutrition Facts : Calories 52 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1.4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SPICED BEETROOT & ORANGE CHUTNEY
Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too
Provided by Good Food team
Categories Buffet, Condiment, Snack
Time 1h20m
Yield Makes roughly 2kg
Number Of Ingredients 10
Steps:
- In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
- While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.
Nutrition Facts : Calories 48 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
SPICED BEETROOT & FETA TARTS WITH TAHINI-DRESSED LEAVES
Turn root vegetables and puff pastry into a stunning vegetarian starter or main with coriander, cumin and harissa
Provided by Jemma Morphet
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 3h5m
Number Of Ingredients 18
Steps:
- Heat oven to 200C/180C fan/gas 6. Rub the beetroots and garlic cloves with 2 tsp olive oil. Wrap in a double layer of foil, adding 5 tbsp water into the package. Place in an ovenproof dish and bake for 2 hrs or until tender. Test them by inserting a small sharp knife. When the beetroot is cool enough to handle, gently rub off the skins. Set aside, saving the garlic cloves.
- Meanwhile, heat a small frying pan. Toast the coriander seeds for a few mins until aromatic, then grind using a pestle and mortar. Toast the cumin seeds, leave them whole and mix in with the coriander.
- Heat 3 tbsp olive oil in a frying pan, add the onions, toasted spices and some seasoning. Cook very gently for 30 mins or until the onions are soft and golden.
- Unroll the pastry and cut out 4 large circles using a 12cm cookie cutter (or use a small sharp knife to score round a bowl or plate). Place the pastry circles on a baking- parchment-lined baking sheet. Gently score a 1cm border around each and prick the centre area with a fork. Bake in the oven for 10-15 mins. Meanwhile, mix the harissa, vinegar and remaining 1 tbsp olive oil in a small bowl. Thinly slice the beetroot. Remove the pastry bases from the oven and carefully press down the middle areas with the back of a spoon to flatten.
- Squeeze the garlic cloves out of their skins and stir into the onions. Spread this mixture evenly into the tarts, then layer on the beetroot slices in a circular pattern, slightly overlapping them. Brush the harissa mix onto the beetroot, then brush the egg on the border and sprinkle with the nigella seeds. Bake in the oven for a further 12-15 mins until the pastry is cooked and golden.
- To make the salad, whisk together the extra virgin olive oil, tahini, lemon juice, honey, seasoning and 1 tbsp water. Toss the chicory and watercress in the dressing. Remove the tart from the oven, scatter over the feta and serve alongside the leaves.
Nutrition Facts : Calories 789 calories, Fat 50 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 28 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 2 milligram of sodium
DAUBE OF BEEF WITH SPICED BEETROOT
Serve Tony Tobin's Christmassy casserole with a really good, creamy mash
Provided by Tony Tobin
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 21
Steps:
- Put the beef, bacon, carrots, onions, celery, garlic, thyme, bay leaf and orange zest into a large shallow bowl. Pour in the port, cover with cling film and leave in the fridge to marinate overnight.
- Meanwhile, for the beetroot, pour the wine into a saucepan, then add the vinegar, sugar, fennel, garlic, ginger and chilli and bring to the boil. Reduce the heat and simmer for 30 minutes. Cut the beetroot into wedges and put in a large bowl. Pour the hot wine mixture over the beetroot. Allow to cool, then cover and leave in the fridge to marinate overnight.
- Drain the meat and vegetable mixture, reserving the marinating liquid. Separate the meat from the vegetables as best you can and set the vegetables aside. Heat the oil in a large casserole dish or saucepan and fry the beef pieces in batches over a high heat for 3-4 minutes until just browned. Remove with a slotted spoon and set aside.
- Add the reserved vegetable mixture to the casserole and cook for 3-4 minutes until the onion is softened. Add the flour and cook for 1 minute, stirring continuously. Return the beef to the pan with the reserved marinade and the stock and season well. Bring to simmering point, cover and gently cook for 11⁄2 hours until the beef is tender.
- Carefully remove all the beef and vegetables from the pan, using a slotted spoon, and set aside. Drain the marinade from the beetroot and add it to the cooking juices in the pan. Bring to the boil and simmer for 5-6 minutes until the sauce has slightly thickened and has a coating consistency. Return the meat and vegetables to the sauce, then stir in the beetroot. Heat through for 2-3 minutes and serve.
Nutrition Facts : Calories 634 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.5 milligram of sodium
SPICED SALMON WITH BEETROOT, FETA & WILD RICE
A gluten-free fish salad that's rich in omega-3, folate and fibre. Seasoned with cumin and caraway, the salmon pairs well with vibrant, sweet beetroot and salty feta
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Before you prep the veg, coat the salmon fillet in the spices and oil then set aside to marinate. In a small saucepan with a tight-fitting lid simmer the rice over a medium heat for 25 mins.
- After 15 mins, season the salmon, then place the fish, skin-side down, in a cold non-stick frying pan (this will ensure you get an evenly crispy skin). Place over a medium-high heat and cook the salmon for 5 mins, then flip it over and cook on the other side for 1-2 mins more, depending on how you like it.
- Drain the rice, then return it to the saucepan and toss with the beetroot, spring onions, lemon juice and seasoning to taste. Serve the rice alongside the spiced salmon with the crumbled feta and a drizzle of olive oil on top.
Nutrition Facts : Calories 626 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium
KURDISH BEETROOT AND SPINACH SOUP WITH SPICED CHICKPEAS
This Kurdish recipe brings out the best in every ingredient, giving you an end result that balances sweet, smoky and spicy warmth, essentially turning it into a hug in a bowl. It's also vegan, and full of goodness. Find more delicious Kurdish recipes here: www.kurdish-kitchen.com
Provided by kurdishkitchen
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- On a low heat, add 2 tbsp sunflower oil to a large pot. Peel and finely chop the onions and throw in with the oil. Sweat down for 5 minutes.
- Peel and grate the beetroot - this process will stain your hands (and everything in the vicinity) purple, so carry out with caution (Use the grate attachment of a food processor to minimise mess, if you have one). Add this to the onions and season with 1 tsp salt and 1 tsp ground cumin. Cover with a lid and let simmer/steam for another 5 minutes.
- Boil the kettle. Add 200g tomato purée and stir in. After around 3 minutes, add 5 cups (1.25L) boiled water and gentle stir. Cover with a lid and leave to simmer on a low heat for 25 - 30 minutes.
- Meanwhile, heat 1 tbsp sunflower oil in a frying pan. Once the oil is hot, add the drained chickpeas, 1 tsp curry powder and a sprinkling of salt. Stir and let the chickpeas fry gently for 15 minutes, stirring occasionally, until crispy on the outside and soft on the inside. Set aside.
- After 25 -30 minutes, check your soup for seasoning, adjusting the salt and adding pepper to your taste. Add 200g spinach leaves, stir and cover with lid for a further 5 minutes, until the spinach has just wilted but it still retains its bright green colour.
- Serve your soup with a sprinkling of chickpeas on top, and enjoy!
SPICED BEETROOT
For beetroot lovers! A delicious, very low calorie, VERY low fat (0.1g!) side dish to accompany any main course. I found this recipe in Karen Meyer's 'The Artful Vegetarian' and I have adapted it slightly in posting it for the Healthy for the Holidays Challenge.
Provided by bluemoon downunder
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the unpeeled beetroots on a baking tray and bake in a moderate oven for 1 hour, or until tender when pierced with a skewer.
- Cool the beetroots until they are cool enough to handle, and wear gloves if you don't want to end up with beetroot-coloured hands! Peel and dice the beetroots. (see Note).
- Combine the diced beetroot with the remaining ingredients in a pan over a gentle heat, and toss for 4-5 minutes, or until heated through; and serve with a dollop of Greek yoghurt (optional).
- NOTE: If you'd like an easy recipe for making your own vegetable stock - my Vegetable Stock Recipe #135453 - start by saving the peel from the beetroots!
Nutrition Facts : Calories 30.1, Fat 0.1, Sodium 29.6, Carbohydrate 7, Fiber 0.9, Sugar 5.9, Protein 0.7
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