Put one in your wash and it's a cheap and effective way of turning all your daughter's clothes a great shade of Barbie pink.
Cariad.... is that you? 
Z.
Z.
Horrid stuff! It stains things too!
morning lovers and haters ....
So nice to see that Zaph thought so much about the lovely beet, he started another thread!
Just had a beetroot sandwich for my lunch 
Beetroot and Cabbage Borscht
Enjoy this wonderful Soup Zaph
The perhaps unlikely combination of beetroot and red cabbage makes a deliciously rich and hearty soup. The addition of the sausages makes it into more of a meal. Although the sour cream is not cooked with the soup, it is an essential part of it.
butter or margarine
2 rashers bacon, chopped
450 g (1 lb) cooked beetroot, peeled and diced
30 g (2 tbsp) flour
30 ml (2 tbsp) vinegar
675 g (1 1/2 lb) red cabbage, finely shredded
bay leaf
1 clove garlic, crushed
1 tbsp sugar
2 litre (3 1/2 pt) beef stock
salt and pepper
450 g (1 lb) spicy sausages, chopped (optional)
150 ml (1/4 pt) sour cream
1. Heat the butter and fry the bacon.
2. Add the beetroot and toss it for 1 minute.
3. Add the flour and stir well off the heat.
4. Return to the heat and add the vinegar, mixing it in well.
5. Add the cabbage, bay leaf, garlic, sugar, stock, salt and pepper.
6. Bring to the boil and then simmer, covered, for 1 hour, adding a little more stock if necessary.
7. If you are using the sausages, add them 5 minutes before serving.
8. Serve hot with a generous spoonful of sour cream in each bowl
serves 6 - 8
Enjoy this wonderful Soup Zaph
The perhaps unlikely combination of beetroot and red cabbage makes a deliciously rich and hearty soup. The addition of the sausages makes it into more of a meal. Although the sour cream is not cooked with the soup, it is an essential part of it.
butter or margarine
2 rashers bacon, chopped
450 g (1 lb) cooked beetroot, peeled and diced
30 g (2 tbsp) flour
30 ml (2 tbsp) vinegar
675 g (1 1/2 lb) red cabbage, finely shredded
bay leaf
1 clove garlic, crushed
1 tbsp sugar
2 litre (3 1/2 pt) beef stock
salt and pepper
450 g (1 lb) spicy sausages, chopped (optional)
150 ml (1/4 pt) sour cream
1. Heat the butter and fry the bacon.
2. Add the beetroot and toss it for 1 minute.
3. Add the flour and stir well off the heat.
4. Return to the heat and add the vinegar, mixing it in well.
5. Add the cabbage, bay leaf, garlic, sugar, stock, salt and pepper.
6. Bring to the boil and then simmer, covered, for 1 hour, adding a little more stock if necessary.
7. If you are using the sausages, add them 5 minutes before serving.
8. Serve hot with a generous spoonful of sour cream in each bowl
serves 6 - 8
A cushion for Zaphod to rest his weary head on whilst dreaming of beetroot.......
Gah!!!!!
*hawk spit*
Z.
*hawk spit*
Z.
look Zaph isn't the beet cute?
You know what happens now!!
Z.
Z.
quote:Originally posted by Zaphod:
You know what happens now!!
Z.
Gotcha
Beetroot rocks.
Kasper
thanks for rekindling the recipes ... I hadnt saved them ...doh
thanks for rekindling the recipes ... I hadnt saved them ...doh
quote:Originally posted by Blue Diamond:quote:Originally posted by Zaphod:
You know what happens now!!
Z.
Gotcha
Beetroot rocks.
Superb..... BD...
quote:Originally posted by Zaphod:
Cariad.... is that you?
Z.
Tis I.
Able to post again after a permanent gagging order was imposed elsewhere.
Welcome back
... and your views on Beetroot? .. think very carefully!
Z.
... and your views on Beetroot? .. think very carefully!
Z.
Beetroot (or red cabbage) is lovely on a nice plate of Scouse!
Making me hungry now!
Making me hungry now!
Good night Beetroot lovers and Zaphod. 
Morning all 
Two nice Beetroots in my packed lunch.
Two nice Beetroots in my packed lunch.
Gah!!!!! *hawk spit*
Morning Blue
Z.
Morning Blue
Z.
Beetroot for Zaphod =====>>>
Beetroot And Cardoon Salad
2 medium-sized cooked beetroot
1 3/4 lb (800 g) cardoon hearts
juice of 1 lemon
citronette dressing
2 tbsp finely chopped parsley
For the vegetable cooking stock:
1 oz (25g) plain flour
juice of 1/2 lemon
1 1/2 tbsp butter
2 tbsp oil
salt
1. Make the Veg Stock, which will prevent the cardoons discolouring as they boil: place the flour in a large mixing bowl and gradually stir in 2 fl oz (50 ml) cold water, blending very thoroughly with a wooden spoon until no lumps remain. Gradually stir in a further 1 3/4 pints (1 litre) cold water.
2. Pour this mixture through a fine sieve into a large, deep saucepan; add 2 tsp salt, the lemon juice, the butter and the oil.
3. Bring to the boil, stirring continuously to prevent the flour sinking to the bottom and catching; once the liquid has reached a full boil, reduce the heat and keep at a gentle boil without stirring.
4. Trim and wash the cardoons, run the potato peeler down the outer surfaces to eliminate any strings and cut each stalk into 2 1/2 in (6 - 7 cm) lengths; as each section is prepared, place it into a large bowl full of cold water acidulated with the lemon juice to prevent discoloration.
5. When they are all ready, drain and add to the cooking liquid. Cover and boil gently for 1 1/2 - 2 hours, until tender. Drain and leave to cool.
6. Peel the cooked beetroot and slice them. Arrange the beetroot slices and the cardoon pieces in concentric circles on a serving platter, radiating out from the centre.
7. Sprinkle with the citronette dressing and the chopped parsley and serve.
2 medium-sized cooked beetroot
1 3/4 lb (800 g) cardoon hearts
juice of 1 lemon
citronette dressing
2 tbsp finely chopped parsley
For the vegetable cooking stock:
1 oz (25g) plain flour
juice of 1/2 lemon
1 1/2 tbsp butter
2 tbsp oil
salt
1. Make the Veg Stock, which will prevent the cardoons discolouring as they boil: place the flour in a large mixing bowl and gradually stir in 2 fl oz (50 ml) cold water, blending very thoroughly with a wooden spoon until no lumps remain. Gradually stir in a further 1 3/4 pints (1 litre) cold water.
2. Pour this mixture through a fine sieve into a large, deep saucepan; add 2 tsp salt, the lemon juice, the butter and the oil.
3. Bring to the boil, stirring continuously to prevent the flour sinking to the bottom and catching; once the liquid has reached a full boil, reduce the heat and keep at a gentle boil without stirring.
4. Trim and wash the cardoons, run the potato peeler down the outer surfaces to eliminate any strings and cut each stalk into 2 1/2 in (6 - 7 cm) lengths; as each section is prepared, place it into a large bowl full of cold water acidulated with the lemon juice to prevent discoloration.
5. When they are all ready, drain and add to the cooking liquid. Cover and boil gently for 1 1/2 - 2 hours, until tender. Drain and leave to cool.
6. Peel the cooked beetroot and slice them. Arrange the beetroot slices and the cardoon pieces in concentric circles on a serving platter, radiating out from the centre.
7. Sprinkle with the citronette dressing and the chopped parsley and serve.
Morning Beeties
sounds nice, thanks Kasper
quote:Beetroot And Cardoon Salad
sounds nice, thanks Kasper
quote:Originally posted by Zaphod:
Welcome back
... and your views on Beetroot? .. think very carefully!
Z.
I have absolutely clear and unimpeachable views about beetroot and it's place in the pantheon of British vegetables.
It belongs right up there with ketchup, mushy peas, kidney beans and offal of any description.
Toot toot for beetroot
quote:Originally posted by kasper:
Beetroot And Cardoon Salad
2 medium-sized cooked beetroot
1 3/4 lb (800 g) cardoon hearts
juice of 1 lemon
citronette dressing
2 tbsp finely chopped parsley
For the vegetable cooking stock:
1 oz (25g) plain flour
juice of 1/2 lemon
1 1/2 tbsp butter
2 tbsp oil
salt
1. Make the Veg Stock, which will prevent the cardoons discolouring as they boil: place the flour in a large mixing bowl and gradually stir in 2 fl oz (50 ml) cold water, blending very thoroughly with a wooden spoon until no lumps remain. Gradually stir in a further 1 3/4 pints (1 litre) cold water.
2. Pour this mixture through a fine sieve into a large, deep saucepan; add 2 tsp salt, the lemon juice, the butter and the oil.
3. Bring to the boil, stirring continuously to prevent the flour sinking to the bottom and catching; once the liquid has reached a full boil, reduce the heat and keep at a gentle boil without stirring.
4. Trim and wash the cardoons, run the potato peeler down the outer surfaces to eliminate any strings and cut each stalk into 2 1/2 in (6 - 7 cm) lengths; as each section is prepared, place it into a large bowl full of cold water acidulated with the lemon juice to prevent discoloration.
5. When they are all ready, drain and add to the cooking liquid. Cover and boil gently for 1 1/2 - 2 hours, until tender. Drain and leave to cool.
6. Peel the cooked beetroot and slice them. Arrange the beetroot slices and the cardoon pieces in concentric circles on a serving platter, radiating out from the centre.
7. Sprinkle with the citronette dressing and the chopped parsley and serve.
Thanks Kasper.
Sometimes I just chop up parsley, red onions and Beetroots mix it all up and dress it with olive oil and lemon juice. It is so refreshing in summer time, yum yum.
quote:Originally posted by Pengy:
Toot toot for beetroot
Hi BD
nice to see you still on the beet support
nice to see you still on the beet support
quote:Originally posted by MrsH:
Hi BD
nice to see you still on the beet support
Hi MrsH
I went to the slippery place earlier couldn't find the beetroot thread.
Is it still there? 
you are joking me BD
when you find the two threads you will get my drift
when you find the two threads you will get my drift
Beetroot is lovely but if you eat a lot of it it makes your wee-wee all pink!
Shout out for the gorgeous beet... 
Beetroot and brown bread sandwiches; food of the angels
quote:Originally posted by *Di*:
Shout out for the gorgeous beet...
glad you are still supporting
must keep the thread alive for zaph while he is travelling
quote:Originally posted by Dragonlady 25:
Beetroot and brown bread sandwiches; food of the angels
Only the Old Fashioned Hovis...cut thinly by Mum, spread with butter......yummmmmmm
quote:Originally posted by Syd:quote:Originally posted by Dragonlady 25:
Beetroot and brown bread sandwiches; food of the angels
Only the Old Fashioned Hovis...cut thinly by Mum, spread with butter......yummmmmmm
Obviously!! quote:Originally posted by Artymags:
Beetroot is lovely but if you eat a lot of it it makes your wee-wee all pink!
Wow...and eating Sugar Puffs makes it smell of Sugar puffs. We may have hit upon a great marketing mix here!!!
quote:Originally posted by Cariad:quote:Originally posted by Artymags:
Beetroot is lovely but if you eat a lot of it it makes your wee-wee all pink!
Wow...and eating Sugar Puffs makes it smell of Sugar puffs. We may have hit upon a great marketing mix here!!!
I can feel a trip to Tesco's coming on . . . right out of beetroot I am!
quote:Originally posted by Barolo:
I can feel a trip to Tesco's coming on . . . right out of beetroot I am!
It's the middle of the night!!
I can't get used to posting after the midnight hour!!!
I'm away to my cave before I decide to stay all night!!