It appears to be beetroot season...Yay! It was on sale when I stopped at my local Harris Farm market the other week for like under $1 a kilo...so I couldn't go past purchasing a couple...of kilos that is!
We then also got 2 lovely bunches of them in our veggie co-op boxes the past few weeks. So beetroot we have in abundance.
I didn't think beetroot rated in my top veggies...I am starting to reconsider that this week.
So what to do with all this beetroot.
So far we have eaten beetroot chips, roasted beetroot, fried beetroot, beetroot dip and beetroot relish...and I don't think I am sick of it yet. I have eaten it in my breakfasts, lunches and dinners, as well as a snack...I may however, fear that I may be turning purple sometime soon.
Here are a couple of quick and easy recipes that I have used the beetroot for this week. As usual, please be aware that all measurements in Make It Bake It Fake It recipes are approximations...use your discernment and your taste to adjust recipes accordingly. It's a bit more about having fun with cooking, than being precise. A bit of a never ending adventure...for those who like precision and no fail recipes, these might not be for you...
However, there is really no such thing as failure..like recently in our household we learnt that deconstructed profiteroles (read- very flat profiteroles) are still entirely tasty and able to be served at functions!
Let me start with Beetroot Relish...
3 onions
3 apples
250g coconut (or brown) sugar
1 1/2 cups apple cider vinegar
a few cloves garlic (diced)
1/4 cup balsamic vinegar
2 chillies (deseeded)
handful parsley (chopped)
Salt and pepper to taste
2. Throw everything into large stock pot/saucepan.
3. Stir and keep on low boil for around an hour, until mixture reduces, beetroot softens and liquid evaporates. Stir regularly.
4. Taste, adjust seasoning if you wish.
5. Spoon into hot sterilised jars, invert and cool. (See here for how to sterilise easily).
6. Enjoy.
Now I have already used this served with meat for dinner, as well as an accompaniment to breakfast.
This simple dip was so easy to make, thank you Bri for the idea.
1/4 cup mayonnaise
1/4 cup sunflower seeds
A few squirts of lemon (or lime) juice
A clove or 2 of garlic
Handful of parsley
Salt and pepper
Enjoy!
PS-Wow! I can't believe I have finally been able to manage to post about food! It's been a few very slow CFS months. Thanks for hanging in there with me!
We then also got 2 lovely bunches of them in our veggie co-op boxes the past few weeks. So beetroot we have in abundance.
I didn't think beetroot rated in my top veggies...I am starting to reconsider that this week.
So what to do with all this beetroot.
So far we have eaten beetroot chips, roasted beetroot, fried beetroot, beetroot dip and beetroot relish...and I don't think I am sick of it yet. I have eaten it in my breakfasts, lunches and dinners, as well as a snack...I may however, fear that I may be turning purple sometime soon.
Here are a couple of quick and easy recipes that I have used the beetroot for this week. As usual, please be aware that all measurements in Make It Bake It Fake It recipes are approximations...use your discernment and your taste to adjust recipes accordingly. It's a bit more about having fun with cooking, than being precise. A bit of a never ending adventure...for those who like precision and no fail recipes, these might not be for you...
However, there is really no such thing as failure..like recently in our household we learnt that deconstructed profiteroles (read- very flat profiteroles) are still entirely tasty and able to be served at functions!
Let me start with Beetroot Relish...
Beetroot Relish
 |
| Beetroot Relish and Beetroot Dip (Paleo, Gluten and dairy free) @makeitbakeitfakeit |
Ingredients
2kg of beetroot3 onions
3 apples
250g coconut (or brown) sugar
1 1/2 cups apple cider vinegar
a few cloves garlic (diced)
1/4 cup balsamic vinegar
2 chillies (deseeded)
handful parsley (chopped)
Salt and pepper to taste
What to do
1. Grate beetroot, apple and onion with food processor.2. Throw everything into large stock pot/saucepan.
3. Stir and keep on low boil for around an hour, until mixture reduces, beetroot softens and liquid evaporates. Stir regularly.
4. Taste, adjust seasoning if you wish.
5. Spoon into hot sterilised jars, invert and cool. (See here for how to sterilise easily).
6. Enjoy.
Now I have already used this served with meat for dinner, as well as an accompaniment to breakfast.
Beetroot Dip
 |
| Beetroot Dip (Paleo, gluten free, dairy free) @makeitbakeitfakeit |
This simple dip was so easy to make, thank you Bri for the idea.
Ingredients
3 large beetroots quartered then roasted (1 hour or so, the night before alongside dinner)1/4 cup mayonnaise
1/4 cup sunflower seeds
A few squirts of lemon (or lime) juice
A clove or 2 of garlic
Handful of parsley
Salt and pepper
What to Do
Throw everything in food processer. Process until you are happy with the consistency. Taste. Add more mayo if you would like it creamier. Can't get much easier than this!!Enjoy!
PS-Wow! I can't believe I have finally been able to manage to post about food! It's been a few very slow CFS months. Thanks for hanging in there with me!
