, i'll need that gun for playing Grand Theft Auto 
.
Good pic Z , i'll need that gun for playing Grand Theft Auto .
, i'll need that gun for playing Grand Theft Auto .
Zaph, I am with you all the way on this! You have my full support!
People who take photographs of beetroot are bonkers!
People who take photographs of beetroot are bonkers!
Hi Dobby... I love this cross forum posting 
Z.
Z.
yep, me too.
quote:Originally posted by Zaphod:
Come the revolution... I have a list !!!!
Z.
off to hide as I have a feeling I could be on this list of Zaph@s
quote:Originally posted by Zaphod:
Hi Dobby... I love this cross forum posting
Z.
shush .... they might mistake that for cross dressing and this is the sensible posting one
MrsH - Have you lost it completely now?? Cross dressing beetroot lovers!
thats twice today you have got me PMSL
well done
well done
Brilliant! We aim to please
Beetroot Relish with Smoked Salmon and Spicy Dip
300 g beetroot, chopped
3 spring onions, chopped
7 cm piece cucumber, chopped
2 tomatoes, chopped
2 tbsp fresh coriander, chopped
salt and freshly ground black pepper
1 x 125 g carton natural yogurt
100 g creme fraiche
2 tsp chilli powder
2 tsp cumin
1 tbsp lemon juice
125 g smoked salmon
1. Mix all the relish ingredients together in a bowl. Chill.
2. Mix the sauce ingredients together and chill.
3. To serve, pile the relish onto a plate and top with slices of smoked salmon.
4. Serve the spicy sauce separately.
This is for Zaph..... beetroot love is better than shooting
300 g beetroot, chopped
3 spring onions, chopped
7 cm piece cucumber, chopped
2 tomatoes, chopped
2 tbsp fresh coriander, chopped
salt and freshly ground black pepper
1 x 125 g carton natural yogurt
100 g creme fraiche
2 tsp chilli powder
2 tsp cumin
1 tbsp lemon juice
125 g smoked salmon
1. Mix all the relish ingredients together in a bowl. Chill.
2. Mix the sauce ingredients together and chill.
3. To serve, pile the relish onto a plate and top with slices of smoked salmon.
4. Serve the spicy sauce separately.
This is for Zaph..... beetroot love is better than shooting
yes, I agree with that to an extent Kasper, but surely to god there must be a happy medium in there somewhere:
Tomatoes
Carrots
chocolate
Vodka/Gin even
And he co-owns a Gin Palace already!
Tomatoes
Carrots
chocolate
Vodka/Gin even
And he co-owns a Gin Palace already!
Zaphod.
Hi! I live in the Science and Tech Shows den for now because I don't have a clan. I've just noticed your thread, but whatever made you start this thread when you already know that we are carnivores? Beetroot,
! I can only take it as a wine, and that only in small doses! I would much rather eat a scorpion. Mmm.
I don't know my name (some sort of amnesia), but Animal Planet suggests I could be Maybelline (that can't be right because I'm a fella). Any idea what happened to Nikita (what a female)?
PS. Apart from keeping your daughter's suitors in check, how is retirement?
Best regards, suricat. Simples!
Hi! I live in the Science and Tech Shows den for now because I don't have a clan. I've just noticed your thread, but whatever made you start this thread when you already know that we are carnivores? Beetroot,
! I can only take it as a wine, and that only in small doses! I would much rather eat a scorpion. Mmm.I don't know my name (some sort of amnesia), but Animal Planet suggests I could be Maybelline (that can't be right because I'm a fella). Any idea what happened to Nikita (what a female)?
PS. Apart from keeping your daughter's suitors in check, how is retirement?
Best regards, suricat. Simples!
I can't stand up as straight as I used too but I can still manage that cute stare into the distance pretending to look for predators when in fact I am thinking of what is for dinner
Z.
Z.
Morning Beeties 
Salad and beet weather here today
Salad and beet weather here today
Fruity Beetroot Salad
175 Calories per serving and this amount is for two people according to the receipe
6 oz (180 g) cooked beetroot
1 stick celery, chopped
1 medium orange
1 medium apple
1 teaspoon lemon juice
For the topping:
2 oz (60 g) curd cheese
5 tablespoons low-fat natural yogurt
1 tablespoon chopped spring onions
1/2 oz (15 g) walnuts
1. Remove the outer skin from the beetroot, cut into 1/2 inch (1.25 cm) cubes and mix with the celery.
2. Using a sharp knife, remove the skin, including all the white pith, from the orange and cut between the segments to remove the membranes.
3. Cut each segment in half and stir into the beetroot.
4. Cut the apple into quarters, remove the core and cut the flesh into cubes.
5. Toss in the lemon juice and add to the beetroot.
6. Transfer the beetroot mixture to a deep serving dish no more than 6 inches (15 cm) in diameter.
7. Mix together the curd cheese, yogurt and spring onions and spread over the top of the salad.
8. Roughly chop the walnuts and scatter over the topping.
Now I have to admit I have not tried this yet but I will given time so come on Zaph when you get back home give it a whirl
175 Calories per serving and this amount is for two people according to the receipe
6 oz (180 g) cooked beetroot
1 stick celery, chopped
1 medium orange
1 medium apple
1 teaspoon lemon juice
For the topping:
2 oz (60 g) curd cheese
5 tablespoons low-fat natural yogurt
1 tablespoon chopped spring onions
1/2 oz (15 g) walnuts
1. Remove the outer skin from the beetroot, cut into 1/2 inch (1.25 cm) cubes and mix with the celery.
2. Using a sharp knife, remove the skin, including all the white pith, from the orange and cut between the segments to remove the membranes.
3. Cut each segment in half and stir into the beetroot.
4. Cut the apple into quarters, remove the core and cut the flesh into cubes.
5. Toss in the lemon juice and add to the beetroot.
6. Transfer the beetroot mixture to a deep serving dish no more than 6 inches (15 cm) in diameter.
7. Mix together the curd cheese, yogurt and spring onions and spread over the top of the salad.
8. Roughly chop the walnuts and scatter over the topping.
Now I have to admit I have not tried this yet but I will given time so come on Zaph when you get back home give it a whirl
Was funny today... I was in M and thingy shop, where my fav jars of beetroot are, thought I would keep stocked up and picked a big jar up off shelf... and said to myself... *Cheers* Mr Zaph!!... Will forever link this beautiful beet with Mr N from now....
Gah!!! ... not just *hawk spit* but M and S *hawk spit*
Z.
Z.
quote:Originally posted by Zaphod:
Gah!!! ... not just *hawk spit* but M and S *hawk spit*
Z.
Russian Beetroot PÃĒtÃĐ
1 1/4 lb (600 g) raw beetroot
2 oz (60 g) butter, softened
1 lemon
2 tbsp caster sugar
2 small cloves garlic, peeled and finely grated
2 tbsp finely chopped parsley
salt and black pepper
Serve with:
triangles of buttered toast
Russian Carrot and Green Apple Salad
1. Scrub the beetroot under running cold water with a soft brush to remove all traces of soil; place them in a pressure cooker with a little water and cook for 20 minutes, or boil for about 2 hours, until tender, in a large pan of lightly salted water. Leave to cool before peeling. Chop very finely.
2. Mix the beetroot in a bowl with the butter, softened at room temperature, the juice and finely grated rind of the lemon, a generous pinch of salt and the sugar.
3. Transfer this mixture to a non-stick saucepan and cook over a moderate heat for about 7 minutes, stirring continuously, when it should have become thick. Set aside.
4. When cold, stir in the garlic and parsley, adding freshly ground pepper and more salt if needed.
5. Press down firmly into 4 small terrines or ramekin dishes and chill in the refrigerator for a few hours or overnight.
6. Serve as an appetizer with toast and Russian Carrot and Green Apple Salad
Now this is different and I am sure if you try it you would love it
1 1/4 lb (600 g) raw beetroot
2 oz (60 g) butter, softened
1 lemon
2 tbsp caster sugar
2 small cloves garlic, peeled and finely grated
2 tbsp finely chopped parsley
salt and black pepper
Serve with:
triangles of buttered toast
Russian Carrot and Green Apple Salad
1. Scrub the beetroot under running cold water with a soft brush to remove all traces of soil; place them in a pressure cooker with a little water and cook for 20 minutes, or boil for about 2 hours, until tender, in a large pan of lightly salted water. Leave to cool before peeling. Chop very finely.
2. Mix the beetroot in a bowl with the butter, softened at room temperature, the juice and finely grated rind of the lemon, a generous pinch of salt and the sugar.
3. Transfer this mixture to a non-stick saucepan and cook over a moderate heat for about 7 minutes, stirring continuously, when it should have become thick. Set aside.
4. When cold, stir in the garlic and parsley, adding freshly ground pepper and more salt if needed.
5. Press down firmly into 4 small terrines or ramekin dishes and chill in the refrigerator for a few hours or overnight.
6. Serve as an appetizer with toast and Russian Carrot and Green Apple Salad
Now this is different and I am sure if you try it you would love it
I just thought what a nice picture Zaph
Kasper
PMSL
Zaph will be proud of you
PMSL
Zaph will be proud of you
quote:Originally posted by MrsH:
Kasper
PMSL
Zaph will be proud of you
I have tried posting in a slippy place but it does not like me and my beetroot sadly
Shame
Afternoon in here kasper & MrsH
Z.
Afternoon in here kasper & MrsH
Z.
quote:Originally posted by kasper:quote:Originally posted by MrsH:
Kasper
PMSL
Zaph will be proud of you
I have tried posting in a slippy place but it does not like me and my beetroot sadly
Morning Kasper
I have posted the pic for you now
and a belated
to Zaph who at this time just might be enjoying a little bit of beetroot for his lunch
i found beetroot in one of my shopping bags, i blame this thread 
Morning lovers....
Windy sunny day here today and looking forward to beetroot for lunch again !!!..
Windy sunny day here today and looking forward to beetroot for lunch again !!!..
Morning PGT
agree about the weather .....it is so cold
dont think we are too far apart so sharing the same i guess
agree about the weather .....it is so cold
dont think we are too far apart so sharing the same i guess
Thought we could give this one a try and if it is nice which it will be we could send some to Zaph so he could enjoy it
Potato and Beetroot Pie
1 1/2 lb (700 g) potatoes, cooked and sliced
8 oz (225 g) beetroot, cooked and sliced
1 1/4 cups (10 fl oz) 300 ml thick onion sauce, ready-made (see below)
2 oz (50 g) cheese, grated
dried breadcrumbs
for the onion sauce
2 onions, peeled and chopped
1/2 pint (280 ml) milk
1 bay leaf
4 cloves
1 oz (30 g) soft white breadcrumbs
1 Tbsp (1/2 oz) 15 g butter
freshly grated nutmeg
salt pepper
1. Fill a lightly buttered casserole dish with layers of potatoes and beetroot slices.
2. Pour over the onion sauce.
3. Cover the top with grated cheese and sprinkle with breadcrumbs.
4. Bake in the oven Gas mark 5, 375°F (190°C) for 30 minutes, until nicely browned.
to make the onion sauce
1. Cover the onions with milk. Add the cloves and bay leaf and simmer until the onion is tender.
2. Rub through a sieve and mix with the breadcrumbs and butter.
3. Season to taste with nutmeg, salt and pepper.
Potato and Beetroot Pie
1 1/2 lb (700 g) potatoes, cooked and sliced
8 oz (225 g) beetroot, cooked and sliced
1 1/4 cups (10 fl oz) 300 ml thick onion sauce, ready-made (see below)
2 oz (50 g) cheese, grated
dried breadcrumbs
for the onion sauce
2 onions, peeled and chopped
1/2 pint (280 ml) milk
1 bay leaf
4 cloves
1 oz (30 g) soft white breadcrumbs
1 Tbsp (1/2 oz) 15 g butter
freshly grated nutmeg
salt pepper
1. Fill a lightly buttered casserole dish with layers of potatoes and beetroot slices.
2. Pour over the onion sauce.
3. Cover the top with grated cheese and sprinkle with breadcrumbs.
4. Bake in the oven Gas mark 5, 375°F (190°C) for 30 minutes, until nicely browned.
to make the onion sauce
1. Cover the onions with milk. Add the cloves and bay leaf and simmer until the onion is tender.
2. Rub through a sieve and mix with the breadcrumbs and butter.
3. Season to taste with nutmeg, salt and pepper.
Blanche on Corrers ... "I've a funny anecdote about beetroot"
I wonder how many people thought of Zaph when she said that - I know I did
I wonder how many people thought of Zaph when she said that - I know I did
quote:Originally posted by Rexi:
Blanche on Corrers ... "I've a funny anecdote about beetroot"
I wonder how many people thought of Zaph when she said that - I know I did
Oh yes - I even wondered if they's picked up the idea from here!
I missed a bit putting some washing out - take it there wasn't an anecdote?
quote:Originally posted by Rexi:
Blanche on Corrers ... "I've a funny anecdote about beetroot"
I wonder how many people thought of Zaph when she said that - I know I did
It reminded me that I had not been here for a while. 
Hi everyone.
Hi Bluey
quote:Originally posted by Baby Bunny:
Hi Bluey
Hi Bunny
she didn't tell one - perhaps they are spinning it out till Wednesdayquote:Originally posted by Baby Bunny:
take it there wasn't an anecdote?
quote:Originally posted by Rexi:she didn't tell one - perhaps they are spinning it out till Wednesdayquote:Originally posted by Baby Bunny:
take it there wasn't an anecdote?
I can't wait! How sad is that?
quote:Originally posted by Blue Diamond:
Hi everyone.
BD Morning to ya
where you been hiding yourself
Beetroot is taking over the asylum!!
We need to do something about this and fast, where is Prof. Zaph when you need him
We need to do something about this and fast, where is Prof. Zaph when you need him
quote:Originally posted by Dobby the House Elf:
Beetroot is taking over the asylum!!
We need to do something about this and fast, where is Prof. Zaph when you need him
Dobby
you know you dont mean it .... you are like the rest a secret beetie eater
I think Zaph surrended long ago and fled to the desert
BEETROOT CURRY
Ingredients
400g raw beetroot
2 tbsp sunflower oil
ž tsp black mustard seeds
1 onion, chopped
2 garlic cloves, chopped
2 green chillies, seeded and cut into fine strips
2 bay leaves
ž tsp ground turmeric
1 tsp cumin seeds
1 cinnamon stick
2 tomatoes, skinned and chopped
100ml coconut milk
1 Lime, juice
Method
Peel the beetroot (you might want to wear rubber gloves to avoid staining your hands) and cut into matchsticks. Heat the oil in a wok or saucepan, then add the mustard seeds. As soon as they begin to jump, add the onion, garlic and chillies and fry until the onion is tender. Add the remaining spices and beetroot; fry for a further 1â2 minutes. Add the tomatoes, 250ml water and a pinch of salt.
Leave to simmer for 15â20 minutes, stirring occasionally, until the beetroot is tender. Stir in the coconut milk, and let it simmer for another 1â2 minutes, until the sauce has thickened. Stir in the lime juice, taste, adjust the seasoning and serve.
(Its not only you're pee you need to worry about with this recipe)
Ingredients
400g raw beetroot
2 tbsp sunflower oil
ž tsp black mustard seeds
1 onion, chopped
2 garlic cloves, chopped
2 green chillies, seeded and cut into fine strips
2 bay leaves
ž tsp ground turmeric
1 tsp cumin seeds
1 cinnamon stick
2 tomatoes, skinned and chopped
100ml coconut milk
1 Lime, juice
Method
Peel the beetroot (you might want to wear rubber gloves to avoid staining your hands) and cut into matchsticks. Heat the oil in a wok or saucepan, then add the mustard seeds. As soon as they begin to jump, add the onion, garlic and chillies and fry until the onion is tender. Add the remaining spices and beetroot; fry for a further 1â2 minutes. Add the tomatoes, 250ml water and a pinch of salt.
Leave to simmer for 15â20 minutes, stirring occasionally, until the beetroot is tender. Stir in the coconut milk, and let it simmer for another 1â2 minutes, until the sauce has thickened. Stir in the lime juice, taste, adjust the seasoning and serve.
(Its not only you're pee you need to worry about with this recipe
)quote:Originally posted by MrsH:quote:Originally posted by Blue Diamond:
Hi everyone.
BD Morning to ya
where you been hiding yourself
Good Morning MrsH
I am just too tired to join in during the week; I try and get my two pennies worth in when I can. I really keep forgetting about this thread as it is in the lounge.