Andy's father-in-laws allotment or they were a couple
of days ago, I have yet to meet all of
them but they seem really nice as we get sent regular
vegtables, his mother -in-law sent me an
article on knitting and his ex-wife found me a copy of
Dawn French's Big Knits, I keep
thinking how much worse it could have been but they
have all been really sweet.
Now a question about the beetroot, I have been given the
instructions for boiling them but somewhere in my past I have read a recipe I am sure about baking them and serving them with sour cream and chives, anybody got any suggestions as I want to do these beetroot justice. I am fine with the courgettes they are so beautifully tender and sweet we have been using them in very simple stir frys and they are gorgeous.
5 comments:
I do enjoy a glass of beetroot and carrot juice. Or grated beetroot with lemon juice and cashew nuts.
You can microwave beetroot, cant remember the times off the top of my head, pierce the skins to stop them exploding ! and wear gloves to peel unless you like the 'red hand' look.
Grated raw in salads is also good ;-)
One of my favourite ways to prepare beetroot is to boil it till tender, dice it and saute with garlic and onion. Yum!
You can just roast them in the oven with skins on (just give them a bit of a wash), put on a tray, drizzle with olive oil (and sometimes some garlic)and season with salt and pepper, put them in a pre-heated oven about gas mark 6 for about 20 mins (this is for baby beets so you need longer for bigger ones). Delicious!
Beetroot is really good diced and then mixed in with other diced root vegetables (sweet potatoes and carrots and parsnips are good) and then mix the diced veg with a couple of tablespoons of olive oil and a couple of soy or tamari sauce, season with salt and pepper and roast them for about an hour. It is great with couscous and houmous! Yum! And so easy!
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