Tag Archives: beetroot

Beet & Carrot Raw Energy Salad

14 Sunday May 2017

Posted by in Dinner, Salads, Uncategorized, Vegetables

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This is a salad that even the most staunch non-beetroot eaters usually love.  It is tasty, tangy, fresh and just too delicious.   The following recipe is from Ripe Recipes Red Book- a first cookbook from Angie Redfern – Ripe is a cafe/deli in Auckland NZ, well known for its exceptionally delicious food.    I made this last week alongside quickly sauteed white cabbage to accompany individual leek and white bean galettes.  Definitely a winning combination.

I have made the galettes before and thought I had posted the recipe, but seems not, so check them out over on Smitten Kitchen who i think have the best galette recipes on the net!

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Raw Energy Salad

Serves 4 to 6

500g raw beetroot, peeled and grated – for me this is getting out the grating attachment on my food processor – makes all this grating too easy
700g carrot, peeled and grated
1 cup fresh mint leaves, roughly chopped
½ cup raisins
¼ cup (30g) sunflower seeds, toasted
¼ cup pumpkin seeds, toasted
½ tsp salt

Dressing:
2 tablespoons pomegranate molasses (do not sub this – it absolutely brings the salad together)
2 tablespoons balsamic vinegar
¼ cup (60ml) orange juice
¼ cup (60ml) olive oil
1 tablespoon honey

Preparation:

Dressing – place all the dressing ingredients in a jar with a tight fitting lid.  Shake well to combine.

Salad – combine beetroot, carrot, mint, raisins, seeds and salt in a large bowl and mix.  Pour over the dressing – toss and serve.

If not serving immediately I tend to keep all the ingredients separated and combine just before serving.  That said,  this is one delicious salad the next day and the next………..

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Beetroot Pasta Sauce, with Walnuts and Feta

24 Monday Aug 2015

Posted by in Dinner, Pasta

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My tastebuds felt like something different – have been feeling a little lacklustre in the kitchen department lately. The other day I bought one beetroot from the supermarket, one beetroot. Yes, very random. One. Beetroot. What do you do with only one? You make some sauce, enough for 2 people, and wish you had more.
This recipe creates a dish with a glorious colour, if I had been more intent I would have made the pasta too. I am sure u may well do that, but if not don’t feel guilty, the sauce is SO good that you won’t worry too much about the pasta! The taste was subtle, but definitely there. The Walnuts and Feta were perfect accompanients, even if Mr MWCED didn’t think quite so – as he prefers parmesan to feta. It’s all really up to you and your taste, there are many variations on a theme that can be done here.  Limited only to your imagination (isn’t all cooking!).   Enjoy. IMG_1921Pasta with Roasted Beetroot Sauce, Walnuts and Feta

Serves: 2 (probably 3 – I had enough for a take to work lunch the next day)

300g fresh beetroot, cleaned and trimmed. Cut into diced pieces
4 – 6 garlic cloves
2 tablespoons oil
1 tablespoon balsamic vinegar
1 slosh of white wine (whatever is close to hand, preferably dry)
200 ml chicken or vegetable stock
½ cup walnuts, shelled
½ cup feta, cut or broken into small pieces
Pasta of choice
Parsley

Heat oven to 200 C . Put beetroot and garlic onto an oven tray, Drizzle with 1 tablespoon of olive oil and roast until beetroot is soft. Probably about 30/40 minutes. Make sure garlic doesn’t overcook.

Once cooked put beetroot and garlic into a blender. Add rest of olive oil, balsamic, wine, and start to blend. Add stock slowly and only use enough to ensure that the mixture is well blended and smooth. Season to taste with salt and pepper.

Cook pasta and drain. Add beetroot sauce and keep warm over low heat. Meanwhile heat a frying pan and lightly cook walnuts – make sure they do not burn.

Put pasta into serving dish, top with walnuts and feta and parsley.

Mr MWCED doesn’t like feta, so I served this on the side, and subbed parmesan for him (also on the side). This dish can be made with many substitutes, it is very versatile.

Significant Birthday Dinner

08 Sunday Mar 2015

Posted by in Duck, Party, Pork, Prawns

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IMG_1577A month has gone by since the very special dinner by Mr MWCED for my birthday treat.  Spoilt by the friends who came great distances to share the day (and week) I was a lucky woman.  Mr MWCED and i spent some time planning the menu, it was a small plates dinner and we had 8 courses planned.  Fortunately the numbers were intimate, there were a lucky 13 of us, so it was manageable – though at some times of the evening my dear son had to work as gatekeeper to the kitchen so Mr MWCED wasn’t overwhelmed with helpers.  It was a mammoth task, everything was made either a day or so before or on the day/night.  Food made with love, what more could one ask?

The menu consisted of:
Prawns with Tamarind on Watermelon

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I was immediately attracted to this when I saw it in a Taste magazine (NZ, December 2009) and thought it would made an ideal start to the dinner.  It definitely had the wow factor, and for a lot of the guests it was an introduction to using watermelon with prawns.   Here is the link to that recipe:

http://nz-recipefinder.ninemsn.com/article.aspx?id=999759

Haloumi, Beetroot and Pomegranate Molasses

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I just loved all these flavours, and the addition of a few pinenuts sealed the deal.  No real recipe,  just a delicious combination of fresh ingredients – rocket from the garden, fresh sour dough from the local bakery, lemon off the tree.  Mmmmmm……….

Pork Dumplings

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OMG, Mr MWCED went all out here.  Making the wrappers and experimenting with the best way to serve, the end result was perfection.  The filling was slightly spicy and oh so more-ish.  These were boiled then pan fried.  Definitely a repeater.   These were made taking inspiration from a number of recipes across the net.   Search for dumplings, pot stickers………

Champagne Sorbet

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The theme of the party was ‘Champagne’, so this was perfect.  Made with Champagne, of course, and stressed Mr MWCED to the max as it just wouldn’t freeze up to his expectations – so was more slushy than sorbet.  Who cared?  Not me!

Oops,  only remembered to take a photo after the sorbet had been out for awhile,  so also looking a little melted here?  Well, we had imbibed a few champagnes by this time….

Duck Terrine with Pistachio 

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Well this dinner was all about me,  so I got to choose one of my favorite meats, duck.  Not a favourite of Mr MWCED’s, so I felt spoilt that he made this for me.  it was simply delicious – and even had homemade flat bread to accompany.  The recipe was another one from December 2009 Taste magazine:

http://nz-recipefinder.ninemsn.com/article.aspx?id=1001950

Fried Ravioli Caprese Stacks
IMG_2890I saw these on domesticfits.com and just knew I wanted them.  A very hard time to convince Mr MWCED that they would work.  I think we got there in the end.  They were definitely different, but not 100% sure I would use again.

Thai Beef Salad 

By this time of the evening it was getting late,  kitchen tensions were high, so the chef made an executive decision not to plate this one up.  Damn,  I was looking forward to it,  but I trusted his choice.

Butterscotch Brulee

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After having a creme brulee on Boxing Day this was top of my list of requests for the dinner.  And it didn’t disappoint.  The salted caramel/butterscotch complemented the creamy brulee perfectly.   Ahh, totally spoilt.