All posts tagged: Beetroot

Golden Beetroot Soup with Maple Roast Walnuts & Feta…

This one was a surprise to me!  Sweet, earthy goodness from the king of vegetables… The mighty, hearty, just plain delicious beetroot.  Can you tell I’m a fan? (Click here for ‘A Beetroot Affair to Remember’) I had a bag of beetroot in my latest veg box delivery, and in that bag was a golden beetroot almost the size of a swede… I pondered what to do?  A slaw?  Hide it in the kid’s mash?  Crisps?  Roast?  Actually any of those things would have been lovely, but today I panicked and decided it had to be eaten, and for lack of inspiration at 5pm today between beaver pick up (that’s scouts for 7 year olds for the sake of my transatlantic friends) and the dog escaping down the street (again) I souped it.  Plain and simple.  And actually I was more than pleasantly surprised with the result.  It’s smooth, sweet, a little earth and so so moreish…  Tim of course has had to make a side of eggy-bread to go with his (vegetables not being …

Roast Garlic & Potato Salad… A Hearty Winter Warmer…

This is a really warming, salty, hearty salad, the kind of salad that winter evenings call for…  We spent the morning hiking around Box Hill, about 6 miles in all up and down, a bit of a mash up of the stepping stones walk, box hill hike, juniper top trail and happy valley trail… It was windy, cold and beautiful.  The views are stunning, the countryside is pristine and we were absolutely (almost literally) swept away.  Daphne the dog, still slightly caked in mud, is asleep still… So this evening, although we both wanted something hearty to eat, we also wanted something healthy.  So here’s a warming tasty salad, full of earthy goodness, perfect for a winter’s evening… Ingredients (serves 2): 2 large handfuls spinach 1 pointed beetroot (or small beetroot) 2 carrots 1 thick end of bread (stale is good, cut in to 1″ cubes) 1 large potato (cut in to 1″ cubes) 4 large cloves or 6 medium cloves of garlic 1/2 red onion 1 large handful pumpkin seeds 1/2 thumb ginger 1 …

A Jerusalem Artichoke Tart and a Naked Autumn Slaw… Oh the scandal!

I know you must all be relieved… I could hear the panic building at the school gates today… “What shall we do with our Jerusalem artichoke glut” you were saying… “wherever shall we find a tasty recipe”… Well, worry no longer… (ahem).  So unless you’re an allotmenteer or, like me, accidentally ordered the ‘fancy’ box from the veg box people (along with two small loaves of bread and 2ltrs of milk you didn’t need) then you probably haven’t a) heard of Jerusalem artichoke or b) got  a glut in the fridge.  There was only a momentary knee-jerk panic reaction to seeing a whole bag of them in the same week as the #WasteNot campaign (speaking of which the milk and bread is being re-homed with a neighbour).  But after a brief consultation with instagram, and a little bit of research, this delicious union of flavours happened… And it’s worth buying Jerusalem Artichokes for, although I couldn’t tell you where to get them, unless you have a friend with an allotment or order the fancy veg …

Roast Caramelised Autumn Veg Salad aka A Beetroot Affair to Remember

This is a beautifully warm, earthy salad… rich in flavour and texture.  I’ve got an abundance of gem squash at the moment thanks Jude, my allotment neighbour and still plenty of beetroot… Oh beetroot… In the words of Tom Robbins; ‘The beet is the most intense of vegetables…the murderer returned to the scene of the crime…The beet is what happens when the cherry finishes with the carrot…Rasputin’s favourite vegetable, you could see it in his eyes”… Phew. Ok. So if we’re all back in the room I shall continue…!! Ingredients for 2: 2 purple carrots 4 small beetroots 2 slices gem squash (Chopped) Sprig of Thyme 2 tablespoons olive oil 2 tsp maple syrup pinch sea salt 2 large handfuls baby spinach 100g Shaved raw red cabbage 2 handfuls pine nuts Method: 1. Chop the carrot (length-ways and half), beetroot (into 4) and gem squash in to bite sized chunks. 2. spread the veg out in a baking tray and drizzle with the olive oil. Sprinkle with sea salt and throw in the thyme. Give …