Serves 4
Ingredients:
1 bunch beetroot, scrubbed or peeled
2 cloves garlic, crushed
1/2 x 10g pack fresh oregano, roughly chopped
50ml balsamic vinegar
50ml extra virgin olive oil
juice of 1 large orange
2 tbsp redcurrant jelly with port
additionally for serving
cubed Capricorn Goat’s Cheese
bag of watercress, rocket and spinach salad
Instructions
Preheat the oven to 200°C, gas mark 6. Trim the roots and the
leafy [...]
Serves 4
Ingredients:
1 can of smoked anchovies (drained)
250g fresh beetroot
for dressing:
2 shallots, finely chopped
1 tbsp chopped chives
1/2 tbsp white wine vinegar
3 tbsp olive oil
Instructions:
If you opted for fresh beetroot, boil the beetroot (in its skin)
in lightly salted water until just tender (approx. 1 hour for medium
sized). Peel it while warm. For a quicker option use a [...]
This dish makes a colourful presentation: the bright pink-red
beetroot risotto is served on a bed of wilted leafy greens, its sweet
beetroot flavour balanced by the bitter taste of the greens and goat
cheese. Apologies for US measurements: conversion coming soon.
Serves 4
Ingredients:
1 tablespoon unsalted butter
2 tablespoons olive oil
1/2 cup finely chopped onion
2 cups Arborio rice
1/2 cup dry [...]
Easy and fresh. Serves 2 as side salad.
Ingredients
1×250g pack of pure coocked beetroot1 clove of garlic2tbl spoons of mayo
Preparatoin
Grate beetroot on a large grater. Add crushed garlic and mayo. Mix together.
Serve in a separate dish or on side of plate.
WordPress / DePo Skinny Theme. Site admin. © Relocution.