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I bulk buy organic beetroot from a health food shop (named "Red Velvet") and last time I bought about 15 packets (each pack contains 4 beetroot). I have one beetroot a day – a highlight of my lunch.

Frowner Bad news: I came to open one of my 15 packets last night and the date had expired (Feb 09). I have WASTED the beet and feel shame Red Face

You could say I was a "red as a beetroot" with shame... Glance

Thumbs Up Good news: I bought another 5 packs today! They will last nearly 5 weeks - expiry date 1 July 09

Thumbs Up Go me! Clapping
Baby Bunny
quote:
Originally posted by Baby Bunny:
Ninja Can someone confirm that this is Zaphod indulging in his secret pash for the larger, riper, Rubenesque full-bodied beet?



Nod Yep Bunny, thats im.....look at his ickle smile....makes you wanna squidge his cheeks don't it.... Big Grin

(or tickle im under the arms Ninja)
Syd
Last edited {1}
Sorry I have been busy for the past couple of days but here is another recipe for Zaph or any one else to try. Enjoy and keep eating the beetroot its good for you. Big Grin

Caramelised Beetroot and Apple

500 g bundle beetroot, cooked as per pack instructions, cut into wedges
3 tbsp olive oil
3 Granny Smith apples peeled, cored and cut into wedges
25 g unsalted butter
2 tbsp soft brown sugar
20 g pack fresh parsley, finely chopped



1. Preheat the oven to 190°C, 375°F, Gas Mark 5.

2. Place the beetroot in a roasting tin along with the olive oil, mix to incorporate and cook for 20 minutes.

3. After 20 minutes remove the roasting tin from the oven add the apple and dot with the butter and sprinkle over the sugar. Return back to the oven and cook for a further 20 minutes.

4. Remove and gently stir in the chopped parsley then serve immediately alongside roasted meats or sausages.
Kasper

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