laughs at pg tips
did you have enough beet to turn the green thing red 
Morning Beeties
laughs at pg tips did you have enough beet to turn the green thing red
laughs at pg tips
did you have enough beet to turn the green thing red 
Beetroot and Onion Salad
1 lb (500 g) cooked beetroot
2 shallots, finely chopped
60 ml (2 fl oz) 1/2 cup vinaigrette dressing
1 lettuce, separated into leaves
1/2 small onion, cut into thin rings chopped
fresh parsley, to garnish
1. Cut beetroot into matchsticks. Put into a bowl and mix with shallots and dressing.
2. Leave to marinate for 2 hours.
3. Line a serving bowl with lettuce leaves, spoon beetroot on top and scatter over onion rings.
4. Serve garnished with chopped parsley.
This is nothing fancy but a nice way of doing a little salad enjoy Zaph I know you are looking in whilst you are on your break from us
1 lb (500 g) cooked beetroot
2 shallots, finely chopped
60 ml (2 fl oz) 1/2 cup vinaigrette dressing
1 lettuce, separated into leaves
1/2 small onion, cut into thin rings chopped
fresh parsley, to garnish
1. Cut beetroot into matchsticks. Put into a bowl and mix with shallots and dressing.
2. Leave to marinate for 2 hours.
3. Line a serving bowl with lettuce leaves, spoon beetroot on top and scatter over onion rings.
4. Serve garnished with chopped parsley.
This is nothing fancy but a nice way of doing a little salad enjoy Zaph I know you are looking in whilst you are on your break from us
brilliant Syd thank you
I borrowed it for somewhere else
hope you dont mind
thank you I borrowed it for somewhere else
hope you dont mind
now that is a cute use of the beetroot I like amusing food
Syd's recipe's are fab 
shoving up ready for kasper and her recipe tomorrow
night Beeties
night Beeties
quote:Originally posted by Syd:
Brilliant!
Syd, I love your Teddy.
Good Morning all 
I found this on the net, hope it has not been posted before.
Beetroot, Apple, Roquefort and Walnut Salad recipe
information
A very attractive salad to serve with cold meats and baked jacket potatoes on a chilly day.
ingredients
450 g (1 lb) beetroot boiled, peeled and shredded
75 ml (5 tbsp) Vinaigrette
2 crisp green apples, quartered, cored and thinly sliced
1/2 crisp lettuce, rinsed
75 g (3 oz) Roquefort cheese
50 g (2 oz) walnut halves
method
Put the beetroot into a bowl and mix with half the vinaigrette.
Toss the apples with the remaining dressing in another bowl.
Tear the lettuce and arrange in a salad bowl, and top with the beetroot, then the apple slices. Crumble the cheese over the whole salad and decorate with walnut halves.
serves 4
Enjoy.
Beetroot, Apple, Roquefort and Walnut Salad recipe
information
A very attractive salad to serve with cold meats and baked jacket potatoes on a chilly day.
ingredients
450 g (1 lb) beetroot boiled, peeled and shredded
75 ml (5 tbsp) Vinaigrette
2 crisp green apples, quartered, cored and thinly sliced
1/2 crisp lettuce, rinsed
75 g (3 oz) Roquefort cheese
50 g (2 oz) walnut halves
method
Put the beetroot into a bowl and mix with half the vinaigrette.
Toss the apples with the remaining dressing in another bowl.
Tear the lettuce and arrange in a salad bowl, and top with the beetroot, then the apple slices. Crumble the cheese over the whole salad and decorate with walnut halves.
serves 4
Enjoy.
quote:Originally posted by MrsH:
Morning Beeties
laughs at pg tips
Mrs H.. I didn't look !!!!! will have to wait till its run out then will do the test again .. lol...
Morning
all good for the Beet pgtips
all good for the Beet pgtips
Gah!!! *hawk spit*
Z.
Z.
Hi Zaph
dryness from the desert causing you a problem
I have booked the doctor for when you return
dryness from the desert causing you a problem
I have booked the doctor for when you return
Thanks for the postcard Zaphod xxxxx
just brilliant Syd thanks
thanks
Beetroot and Orange Soup
2 tsp oil
1 onion, finely chopped
250 g pack ready to eat beetroot, cut into small cubes
1 orange, zest and juice
1 beef stock cube made up with 600 ml water
1. Heat the oil in a saucepan and cook the onion slowly until softened but not coloured.
2. Add the beetroot, orange zest and juice and stock then cook gently for 7 - 10 minutes.
3. Blend or liquidise until smooth. Chill well before serving.
Nice and quick and easy to make tasty and even Zaph could make eat and enjoy
2 tsp oil
1 onion, finely chopped
250 g pack ready to eat beetroot, cut into small cubes
1 orange, zest and juice
1 beef stock cube made up with 600 ml water
1. Heat the oil in a saucepan and cook the onion slowly until softened but not coloured.
2. Add the beetroot, orange zest and juice and stock then cook gently for 7 - 10 minutes.
3. Blend or liquidise until smooth. Chill well before serving.
Nice and quick and easy to make tasty and even Zaph could make eat and enjoy
Come the revolution Syd will be first against the wall 
Z.
Z.
HaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaHaaaaaaaaaaaaaaaaaa... Syd!!! Absolutley brilliant!!!! 
Is crying with LOL.... Pics AND vid clips.... *Classics*...
Pics AND vid clips.... *Classics*...
Syd that is sooo funny.. Zaph I bet u smiled too !!!.... 
Syd that's brilliant
quote:Originally posted by Syd:
Song for you Zaphod...(Hope this works)
Syd that is great hhhaaahhahahhahahhahahah
Beetroot and Rosemary Baked Lamb
1 whole leg of lamb
2 cloves garlic, crushed
2 x 200 g punnets cooked beetroot
1 tbsp fresh rosemary, chopped
2 tbsp redcurrant jelly
salt and freshly ground black pepper
500 g bag baby onions, peeled
150 ml stock
sprigs of fresh rosemary to garnish
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Roast the lamb in a roasting pan for 25 minutes per 500 g plus an extra 25 minutes.
3. Meanwhile, place the garlic, half a punnet of beetroot in a blender or food processor with the rosemary, redcurrant jelly and seasoning to taste.
4. Blend for a few seconds until fairly smooth.
5. One hour before the end of the cooking time, place the remaining beetroot and baby onions around the lamb to cook.
6. 20 minutes before the end of the cooking time, spread 3/4 of the beetroot glaze over the lamb.
7. When cooked transfer the lamb and vegetables to a warmed serving plate.
8. Place the roasting pan on the hob and stir in the stock, loosening any sediment from the bottom of the pan.
9. Stir in the remaining glaze and simmer for 4 - 5 minutes to reduce and thicken slightly.
10. Pour over the lamb and vegetables and garnish with sprigs of fresh rosemary.
See I know that Zaph is a meat eater so he should love this meal. So when you get back you try this and enjoy
1 whole leg of lamb
2 cloves garlic, crushed
2 x 200 g punnets cooked beetroot
1 tbsp fresh rosemary, chopped
2 tbsp redcurrant jelly
salt and freshly ground black pepper
500 g bag baby onions, peeled
150 ml stock
sprigs of fresh rosemary to garnish
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Roast the lamb in a roasting pan for 25 minutes per 500 g plus an extra 25 minutes.
3. Meanwhile, place the garlic, half a punnet of beetroot in a blender or food processor with the rosemary, redcurrant jelly and seasoning to taste.
4. Blend for a few seconds until fairly smooth.
5. One hour before the end of the cooking time, place the remaining beetroot and baby onions around the lamb to cook.
6. 20 minutes before the end of the cooking time, spread 3/4 of the beetroot glaze over the lamb.
7. When cooked transfer the lamb and vegetables to a warmed serving plate.
8. Place the roasting pan on the hob and stir in the stock, loosening any sediment from the bottom of the pan.
9. Stir in the remaining glaze and simmer for 4 - 5 minutes to reduce and thicken slightly.
10. Pour over the lamb and vegetables and garnish with sprigs of fresh rosemary.
See I know that Zaph is a meat eater so he should love this meal. So when you get back you try this and enjoy
Beetroot - what a lovely word - just slips off the tongue 
Hi everyone
Beetroot Rocks.
Beetroot Rocks.
Roasted beetroot chips are just the biz!
(use raw beet, not cooked)
(use raw beet, not cooked)
quote:Originally posted by Lucibee:
Roasted beetroot chips are just the biz!
sounds different ... might have to try those
Evening beeties
Morning Beeties
* hope Zaph is still chomping away while on his travels *
* hope Zaph is still chomping away while on his travels *
Morning MrsH and all lovers.... wonder if Zaph is having withdrawal symptons !!!... am having crackers and cheese and beetroot for lunch with lots of black pepper.. roll on lunchtime
Hi pgtips
I am sure he will report in with whatever he had with his today
I am sure he will report in with whatever he had with his today
Beetroot in soured cream
Beetroot in soured cream is popular throughout Eastern Europe. Serve with any grilled or roasted meat.
Butter for frying
4 medium-sized beetroot, cooked and sliced
1/2 tsp ground allspice (Jamaican pepper)
Salt and freshly ground black pepper
141 g. carton soured cream, at room temperature Snipped chives to finish
1. Melt a knob of butter in a large heavy-based saucepan. Add the sliced beetroot, sprinkle with the allspice, and salt and pepper to taste, and fry lightly until hot.
2. Turn off the heat and stir in the soured cream.
3. Transfer to a hot serving dish and sprinkle with snipped chives.
Enjoy your Beetroot I hope I have even managed a picture with this recipe Zaph and all the other folks that come on to see the site
Beetroot in soured cream is popular throughout Eastern Europe. Serve with any grilled or roasted meat.
Butter for frying
4 medium-sized beetroot, cooked and sliced
1/2 tsp ground allspice (Jamaican pepper)
Salt and freshly ground black pepper
141 g. carton soured cream, at room temperature Snipped chives to finish
1. Melt a knob of butter in a large heavy-based saucepan. Add the sliced beetroot, sprinkle with the allspice, and salt and pepper to taste, and fry lightly until hot.
2. Turn off the heat and stir in the soured cream.
3. Transfer to a hot serving dish and sprinkle with snipped chives.
Enjoy your Beetroot I hope I have even managed a picture with this recipe Zaph and all the other folks that come on to see the site
Beetroot, not for me thankyou 
Evening beeties
lovers or haters .....
lovers or haters .....
The taste would be fine, if it didn't make so much mess
For Z and the Beetrooters .
.
thank you Darlo, very kind!
