Roasted Beetroot
1 hour | 10 min prep | SERVES 2 -4
750 g beetroots (about 6)
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh dill or oregano
1 sprig mint, chopped
coarse sea salt
- Peel the beets and trim the stems to about 3 cm. Cut into 4 to 6 wedges, depending on size. Put the wedges in a baking dish that will hold them all in one layer. Add the vinegar, oil and herbs along with a good pinch salt. Toss well.
- Cover the dish with foil and roast in a preheated oven at 200*C for 30 minutes. Remove the foil and roast until just tender when pierced with a fork, about 20 minutes more. There should still be some liquid in the dish; if this evaporates too quickly, add a spoonful or so of water during cooking.
OR
Beetroot Hummus
Submitted by: Kimberlee
Rated: 4 out of 5 by 19 members Prep Time: 25 Minutes
Cook Time: 1 Hour 20 Minutes Ready In: 13 Hours 45 Minutes
Yields: 8 servings
INGREDIENTS:
8 ounces chickpeas
1 large onion, chopped
1 pound beets
1/2 cup tahini
3 cloves garlic, crushed
1/4 cup fresh lemon juice
1 tablespoon ground cumin
1/4 cup olive oil
DIRECTIONS:
- In a large bowl, cover chickpeas with cold water and soak overnight.
- Drain chickpeas and place in a large heavy saucepan; add onion, cover with water and bring to a boil over medium heat. Cook for 1 hour, or until chickpeas are very soft. Drain, reserving 1 cup of cooking liquid. Allow to cool.
- Meanwhile, in a large saucepan cover beets with water and bring to a boil over medium heat. Cook until tender; drain and allow beets to cool before removing the skins and chopping.
- Puree beets in a food processor; add the chickpeas and onions, tahini, garlic, lemon juice and cumin. Process until smooth. Slowly, while the machine is running, pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil.
OR
Beetroot Soup
This is a really simple and tasty soup to make. If you are short on beetroot you can always add other roots to the broth. If using carrots add a bit of fresh or powdered coriander to really set off the flavour.
Ingredients
- Two Large Beetroots per person
- Half an Onion per person
- 1 clove of garlic per person
- 1 Teaspoon of powdered stock or enough stock to cover the beetroot
- Some sprigs of thyme
- Black pepper and perhaps a pinch of salt
- Cream/Creme Fresh or yogurt
Method
Fry up the onions and then garlic until browned
Coat with stock and add the sliced beetroot
Throw in the herbs and pepper
Cook until beetroot is soft
Either liquidize or leave chunky or use a potato masher to for a chunky-ish soup
Serve with Cream/Creme Fresh or yogurt
Can be served cold with some cucumber added to the Cream/Creme Fresh or yogurt.
OR
Finally! If you have some beetroot left in your kitchen and don?t know what to do with them, try to make beetroot crisps! It shouldn?t take you long to do. You can either bake or fry (it?s a bit oily if deep-fried, so I opted for baking).
Slice the beetroot thinly, arrange the slices on a baking tray and bake them under 180 degree celcius (on the middle or lower rack of the oven) for about 10 - 15 minutes or until they are dry and crispy. You have to check them from time to time just to make sure that they are not burnt (if they come in different thinness) unless you use a mandolin!
Made beetroot crisps this evening - lovely!