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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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Beetroot ideas wanted!
Hello everyone. What are your favourite things to do with beetroot? I usually wash them, wrap them in foil, bake them, peel them, and wonder what to do with them. Last night I cubed a cooked peeled beetroot and mixed it with some chopped pickled ginger (gari) and some dulse that I'd soaked in boiling water for a couple of minutes before draining. It was OK, but not fantastic, and the dulse didn't really add anything. I have another cooked beetroot sitting in the fridge right now. What should I do with it? Something vegan, for preference. Kake |
Posted to rec.food.veg.cooking
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Beetroot ideas wanted!
On 2006-11-17, Kake L Pugh > wrote:
> I have another cooked beetroot sitting in the fridge right now. > What should I do with it? Something vegan, for preference. I tend to cook beets by dicing them up finely and pan-frying with spices. (Red chili, hing, mustard seed go well with it, but of course I'd say that. *grin*) I bet it'd be good in a sambar-like preparation (simmer veggie, raw hing, tamarind, and sambar (or "madras curry powder") in water; add cooked toor dal or red lentils; fry hing, a whole red chili, and mustard seeds, and pour on top. Garnish with chopped coriander leaf if desired.) Leaving the subcontinent, maybe a cold salad: chop as desired, and dress with salt, oil, lime/lemon juice (or vinegar), and fresh herbs. (If you have cooked potatoes, beets and potatoes pair really well in the same dish; they're good in the roast curry above, too.) Soup-wise, I bet they'd be good in many contexts potatoes would be (or to augment potatoes). Maybe beetroot-leek soup? Beet and greens and beans (might be fun with red amaranth "greens" and red kidney beans...). This is more suitable for raw beets, though, I suspect. Or maybe stuff it with something interesting/strongly flavored (e.g., mashed removed part of beet, finely crumbled tofu, ginger, dulse, scallions, etc.), chill, and slice? This is making me hungry.... N. |
Posted to rec.food.veg.cooking
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Beetroot ideas wanted!
According to >:
>Hello everyone. What are your favourite things to do with beetroot? >I usually wash them, wrap them in foil, bake them, peel them, and >wonder what to do with them. Last night I cubed a cooked peeled >beetroot and mixed it with some chopped pickled ginger (gari) and some >dulse that I'd soaked in boiling water for a couple of minutes before >draining. It was OK, but not fantastic, and the dulse didn't really >add anything. I have another cooked beetroot sitting in the fridge >right now. What should I do with it? Something vegan, for preference. I've diced it and mixed with some other diced/chopped veg and pasta and served as a cold dish before now, which worked quite well. Although the pasta all got a bit pink-stained. -- |
Posted to rec.food.veg.cooking
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Beetroot ideas wanted!
Natarajan Krishnaswami > wrote:
> I bet it'd be good in a sambar-like preparation (simmer veggie, raw > hing, tamarind, and sambar (or "madras curry powder") in water; add > cooked toor dal or red lentils; fry hing, a whole red chili, and > mustard seeds, and pour on top. Garnish with chopped coriander leaf > if desired.) Ooh, I like the sound of this one, thank you! Did you start with raw beetroot or cooked beetroot? > (If you have cooked potatoes, beets and potatoes pair really well in > the same dish; they're good in the roast curry above, too.) Now I'm wondering if you can roast beetroot like you can roast potatoes (i.e. cut into cubes and tossed with oil rather than being wrapped in foil) or whether they're too juicy for it to work well. I shall have to experiment. Kake |
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Beetroot ideas wanted!
Vicky Conlan > wrote:
> I've diced it and mixed with some other diced/chopped veg and pasta > and served as a cold dish before now, which worked quite well. Although > the pasta all got a bit pink-stained. Colourful food is good though And this reminds me of a beetroot dish I rather like but had forgotten about, beetroot in yoghurt: http://www.paula-wolfert.com/recipes/shred_beets.html (soya yoghurt works fine). It's the most amazing bright pink colour. Kake |
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Beetroot ideas wanted!
On Fri, 17 Nov 2006 14:56:15 GMT, Kake L Pugh > wrote:
> >Hello everyone. What are your favourite things to do with beetroot? I roast them with a little olive oil and salt, and then toss them with some sliced red onions and a little vinaigrette for a roasted-beet salad. Here's a picture of one I made a while back: http://pics.livejournal.com/serenejo...ic/0002tfea/g5 Serene -- "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40. http://serenejournal.livejournal.com |
Posted to rec.food.veg.cooking
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Beetroot ideas wanted!
On Sat, 18 Nov 2006 15:49:07 GMT, Kake L Pugh > wrote:
>Now I'm wondering if you can roast beetroot like you can roast >potatoes (i.e. cut into cubes and tossed with oil rather than being >wrapped in foil) or whether they're too juicy for it to work well. I >shall have to experiment. That's how I do it, only I usually cut them in quarters rather than cubes. It's my very favorite way to eat beets. Serene -- "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40. http://serenejournal.livejournal.com |
Posted to rec.food.veg.cooking
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Beetroot ideas wanted!
On Fri, 17 Nov 2006 14:56:15 GMT, Kake L Pugh > wrote:
> >Hello everyone. What are your favourite things to do with beetroot? >I usually wash them, wrap them in foil, bake them, peel them, and >wonder what to do with them. Last night I cubed a cooked peeled >beetroot and mixed it with some chopped pickled ginger (gari) and some >dulse that I'd soaked in boiling water for a couple of minutes before >draining. It was OK, but not fantastic, and the dulse didn't really >add anything. I have another cooked beetroot sitting in the fridge >right now. What should I do with it? Something vegan, for preference. Oh, and not vegan, but easily veganized, is my cold beet soup: http://pics.livejournal.com/serenejo...ic/0002wqq9/g5 Serene -- "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40. http://serenejournal.livejournal.com |
Posted to rec.food.veg.cooking
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Beetroot ideas wanted!
On 2006-11-18, Kake L Pugh > wrote:
> Natarajan Krishnaswami > wrote: >> I bet it'd be good in a sambar-like preparation (simmer veggie, raw >> hing, tamarind, and sambar (or "madras curry powder") in water; add >> cooked toor dal or red lentils; fry hing, a whole red chili, and >> mustard seeds, and pour on top. Garnish with chopped coriander leaf >> if desired.) > > Ooh, I like the sound of this one, thank you! Did you start with raw > beetroot or cooked beetroot? I just made it up, though I'd start with raw. The simmer is to reduce the raw taste of the tamarind, as well as to cook the veggie. That should be fairly brief in this case, as it would only need enough time to let the flavors mingle. (This was also my favorite style of prep for Brussels sprouts growing up.) >> (If you have cooked potatoes, beets and potatoes pair really well in >> the same dish; they're good in the roast curry above, too.) > > Now I'm wondering if you can roast beetroot like you can roast > potatoes (i.e. cut into cubes and tossed with oil rather than being > wrapped in foil) or whether they're too juicy for it to work well. I > shall have to experiment. That's what I tend to do when I roast them. The timing can be tricky when actually cooking them with potatoes: they take longer to cook, so I dice them smaller. N. |
Posted to rec.food.veg.cooking
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Beetroot ideas wanted!
On Sat, 18 Nov 2006 15:49:07 GMT, Kake L Pugh > wrote:
>Now I'm wondering if you can roast beetroot like you can roast >potatoes (i.e. cut into cubes and tossed with oil rather than being >wrapped in foil) or whether they're too juicy for it to work well. I >shall have to experiment. > >Kake I've roasted them, and it works well. You have to separate them from your other veg, though, as they stain everything pink Rebecca |
Posted to rec.food.veg.cooking
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Beetroot ideas wanted!
Serene > wrote:
> I roast them with a little olive oil and salt, and then toss them with > some sliced red onions and a little vinaigrette for a roasted-beet > salad. Here's a picture of one I made a while back: > http://pics.livejournal.com/serenejo...ic/0002tfea/g5 That does look rather good. I think there is some roasting in my future. And next week's organic veg box does have beetroot in! Thanks Serene and everyone else for all the suggestions. Kake |
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Beetroot ideas wanted!
On Sat, 18 Nov 2006 15:49:07 GMT, Kake L Pugh > wrote:
>> Now I'm wondering if you can roast beetroot like you can roast >> potatoes (i.e. cut into cubes and tossed with oil rather than being >> wrapped in foil) or whether they're too juicy for it to work well. rebecca > wrote: > I've roasted them, and it works well. You have to separate them from > your other veg, though, as they stain everything pink I tried this last night and it did indeed work well, thank you! I just cubed them and tossed them with olive oil and fresh-ground black pepper, then spread them on a tray and roasted them at 220C (425F) for about half an hour. They lost quite a bit of moisture, and so ended up rather smaller than I'd been expecting, but I really should have worked out that this would happen! I'll definitely do this again, cutting them a bit bigger next time. (I also did mashed celeriac as part of the same meal, another first for me. Peeled it, cubed it, boiled it, drained it, mashed it roughly with black pepper and a drizzle of double cream. Very simple, very good.) Kake |
Posted to rec.food.veg.cooking
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Beetroot ideas wanted!
"Kake L Pugh" > schrieb im Newsbeitrag ... > On Sat, 18 Nov 2006 15:49:07 GMT, Kake L Pugh > wrote: >>> Now I'm wondering if you can roast beetroot like you can roast >>> potatoes (i.e. cut into cubes and tossed with oil rather than being >>> wrapped in foil) or whether they're too juicy for it to work well. > I tried this last night and it did indeed work well, thank you! I > just cubed them and tossed them with olive oil and fresh-ground black > pepper, then spread them on a tray and roasted them at 220C (425F) for > about half an hour. They lost quite a bit of moisture, and so ended > up rather smaller than I'd been expecting, but I really should have > worked out that this would happen! I'll definitely do this again, > cutting them a bit bigger next time. > > (I also did mashed celeriac as part of the same meal, another first > for me. Peeled it, cubed it, boiled it, drained it, mashed it roughly > with black pepper and a drizzle of double cream. Very simple, very good.) > > Kake Last night I roasted some chunks together with carrots, bit of oil, cracked coridander seeds and garlic (spice idea borrowed from Delia), with a squeeze of lemon juice at the end. Also works well with chunks of potato added. I also like to roast beets whole in foil and slice into a salad with feta/goat cheese, roast peppers etc. Kate |
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Beetroot ideas wanted!
On 2006-12-06, Kate > wrote:
> Last night I roasted some chunks together with carrots, bit of oil, cracked > coridander seeds and garlic (spice idea borrowed from Delia), with a squeeze Coriander seed is one of my favorite spices. I think it's Just Great with eggplant. (There's a south Indian roasted eggplant curry I make moderately often, where the spice blend features toasted coriander and chana dal, which has been a favorite of mine since childhood.) |
Posted to rec.food.veg.cooking
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Beetroot ideas wanted!
Kake L Pugh > wrote:
> Hello everyone. What are your favourite things to do with beetroot? > I usually wash them, wrap them in foil, bake them, peel them, and > wonder what to do with them. I did this again the other evening, since I had some beetroot that were getting a bit shrivelled - baked them and stuck them in the fridge until I could think of something to use them for. I served them last night - peeled them and dressed them with a very mustardy vinaigrette made with about 1 Tbsp wholegrain mustard, 1 tsp white wine vinegar, 1 Tbsp extra virgin olive oil, and a little freshly-ground black pepper. It was very good. I just had the leftovers for lunch with some quinoa with caramelised cauliflower (have posted about that in the current quinoa thread). Kake |
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