Tag Archives: Beetroot

First Post of the Year with Beet Quinoa 

imageThe second week of the year is here and no posts yet. I have taken a holiday and not cooked any meals for nine days! I love cooking but it was terribly good to live on other people’s cooking for a while and sit at tables set for you. I will share some highlights of the holiday later and share a mid-week quinoa recipe. I made this quinoa risotto with leftovers after Christmas.

For four portions you need

2 dl cooked quinoa, 2 beetroot, 1/2 medium-sized red onion, 1/2 dl balsamic vinegar, 100 g Chevre, 2 handfuls of rocket or mixed greens, 1/2 pomegranate, handful of walnuts, 2 tbsp walnut oil

Start with cooking the beetroot because it will take a while (45-60 minutes depending on the size). Cook the quinoa according to the instructions on the package. Let the beets and quinoa cool. Chop the red onion finely and soak in balsamico. This will soften the taste. Peel and dice the beets and mix with the quinoa. Sieve the onion and turn in with the beet-quinoa mixture.

Build the salad on a large serving plate starting with the salad greens. Place the quinoa mixture on the greens. Brake the Chevre into big chunks with fingers and put on the salad. Do the same with the walnuts. Then sprinkle on pomegranate seeds. Pour on some walnut oil (or olive oil).

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Filed under Lunch, Recipes

Beet Beats Morning Blues

Wakey wakey, good morning and happy Father’s Day!

Freshly pressed of beetroot, orange and ginger.  

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Filed under Breakfast, Juices

Brunch Sandwich with Beetroot and Dandelion

Brunch this morning at home – started with a pan of espresso, and continued with a plateful of organic oatmeal porrige with black currants. Now it is time for a sandwich – with beetroot, weeds from the garden and cottage cheese. Pretty healthy, don’t you think.

Use of edible wild plants is extremely popular this spring. I have to say that It is not the first time we have dandelion (taraxum officinale)  and ground elder (sego podium podagraria) on the plate. I love them this time of year when the shoots are young and tender, and later on in summer I weed them in my garden like a madman. My books on edible plants are out on the kitchen table for some revision!

This what you need for one portion:

Two slices of ciabatta, 2 tbsp cottage cheese, half a cooked beetroot, handful of greens, pine nuts and balsamic vinegar glacé.

Roast or toast the bread. Roast the pine nuts. Slice the beetroot into thin slices. Build your sandwich, top it with some balsamic vinegar glacé for sweetness and enjoy.

   

  

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Filed under Breakfast, Cooking, Lunch, Recipes

Beetroot patties with Pumpkins Seeds

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It is harvest time and the market place tables are abundant with vegetables. Beets are delicious and so lovely red. This was my lunch today.

Beetroot patties for four

4 small beetroots
1/2 large onion
1 garlic clove
packet of chick peas (soaked and cooked, ca. 230 g)
2 eggs
pepper, salt
1,5 dl breadcrumbs
Sun flower oil
2 tbsp pumpkin seeds
pumpkin seed oil

Wash and grate the beetroot and onion.
Put the chickpeas in a kitchen aid and mince them into a smooth paste. Add the eggs, salt and pepper. Add the grated onion, beet root, flour and breadcrumb. Add some flour if the dough is very thin. The batter rest for 15 minutes.
Heat a pan and put sun flower oil in it. Make small patties, a spoonful of batter for one patty,  and fry on both sides for approximately 5 minutes.

Serve with yoghurt and green salad (chives, leaves of pot marigold, parsley, mangold) and sprinkle some pumpkin seed oil on the patties. Decorate with pumpkin seeds.

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Sweet Roast Beetroot

We Finns are said to eat the yearly share of beet root at Christmas so our family must be an exception, again a minority, because we eat beet root year round. There is always a bag full of beet roots in the fridge.

A salad with beetroot, carrot, potato, pickled cucumber, onion and herring is a traditional Christmas salad in Scandinavia. I sometimes make it but often make a small portion to last a day or two with the other traditional dishes and then again I also like to try new recipes with beetroot. I found this lovely recipe on roast beet root in spicy christmasy marinade in a book called Kitchen Classics. Celebration: the Christmas recipes you must have (2006 Murdoch Books). I got the book six years ago in London.

Let me tell about the trip to London before writing the recipe. It was a weekend stay-over in London in early December and we had planned to do Christmas shopping, eat well and see some sights. I love books and my job so Blenheim Crescent in Notting Hill was one of our destinations along with Foyle’s. To be more precise the two shops we especially wanted to visit were Books for Cooks (at 4 Blenheim Crescent) and Travel Book Shop. The Travel Book Shop got world-famous in the film Notting Hill with Julia Roberts and Hugh Grant. I think I’ve seen it five times, at least. The cook book shop had been in the paper and in some gourmet magazines. It is really easy to reach Notting Hill, we took the tube.

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We got stuck in the cook book store. They had so many interesting books. Then they ran a series of workshops that sounded really interesting and were given at the same premises. Something I would’ve loved to participate in had I lived in London. The travel bookshop was lovely and I could’ve bought just about any book they had. But since I’d already bought a bagfull the other side of the street I decided to write down some titles and take a list to our librarian at the university.

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Now back to the beet roots. This is what you need for a portion for six people.

12 small beetroots or 8 larger ones, 1 clove of garlic
oil, butter, 1 1/2 tsp ground cummin, 1 tbsp balsamic vinegar, 3 tbsp brown sugar, 1 tsp pumpkin spice

I use muscovado sugar and make a spice mixture of my own because I don’t have pumpkin spice. I make the spice mixture with cinnamon, cloves, coriander seeds, nutmeg using a dash – 1/2 tsp each. Then I add about 1 tsp of fresly grated ginger.

Wash the beetroots and place them in a grased oven tin. Bake them in 175 Celsius for an hour. Cut the beets into wedges if they are very big and bake them for an additional 10 minutes.

Let the beets cool so that you can peel them and make the spice sauce in the meanwhile.

Heat the oil and butter, and pour in the spices and the garlic. Let boil for 1 minute. Add the sugar and vinegar and boil for another minute or until the sugar dissolves. Add the beets and simmer them in the sauce until it is absorbed into the beets, about 5 minutes.

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The trip was a success otherwise too. It was a lovely weekend. We stayed in Kensington in a modest budget hotel and discovered some of the interior design stores like Terence Conran Shop. Brought home Christmas crackers and paper crowns for Christmas. We visited the Tower Bridge (it had been ages) and the lovely Tate Modern that I always visit, and had tea in the basement of the Saint Martin-in-the-Fields (church) at Trafalgar Square. Covent Garden was Christmassy and full of street performers, and pasta at Ponti’s was good as always. There were so many places I wanted to see and show my husband. I’d been in London so many times on duty with a busload of students and on my own on a day off. It was lovely to be able to share it all! Hope you all have a chance to visit London. It is six years already since I’ve been there, guess much has changed. Have to plan another trip sometiem soon!

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Filed under Dinner, Recipes, Travel diary

Roasted Beetroot and Chevre

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Here you have another veggie dish my friends. I love beetroot and eat them throughout the year. For now I have to make do with last year’s beetroot. This is again one of those easy and quick to make dishes for weekdays. I don’t know if you agree that 50 min is quick but the dish is in the oven for 40 min and you can do lots of things in the meanwhile. You can make it into a weekend one if you serve it with for example a steak or roast.

This is what you need for four portions:
5 beetroot bulbs (washed and cleaned, not peeled)
2 carrots (washed and cleaned, not peeled)
2 garlic cloves
1 red onion
fresh rosemary
salt and pepper
olive oil
100 g chevre

1. Rinse and clean the vegetables and slice them into thin slices. Wear rubber gloves if you’re afraid the beetroot colouring your fingers.
2. Pre-heat the oven to 200 C.
3. Mix all the ingredients except the chevre in a large bowl. Grease an oven pan and pour everything in it.
4. Cook for 30 min on the bottom of the oven. This will make the slices crisp.
5. Cut the chevre into thin slices and bake for an additional 10 minutes.

Serve as such or with potatoes of your choice and green salad.

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