my favourite veggie in the garden: I guess beetroot is my favourite vegetable because it is so versatile and bright blush purpley red! It can be savoury or sweet (just like me), all parts can be used – try stir frying the leaves, crunchy or silky smooth. And it turns your fingers (and bench tops) pink. [more]
BEETROOT AND GINGER CAKE – Inspired by Ottolenghi by Mary Ann Grant 1/2 cup (100g) finely chopped candied or crystalized ginger 1 2/3 cups (200g) flour 3/4 cup (150g) sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large red beets, peeled and grated finely grated zest of one orange 2/3 [more]
Ingredients 250g beetroot 200g fine dark chocolate (70 per cent cocoa solids) 4 tbsp hot espresso 200g butter 135g plain flour a heaped tsp baking powder 3 tbsp good-quality cocoa powder 5 eggs 190g golden caster sugar crème fraîche and poppy seeds, to serve Method Lightly butter a 20cm loose-bottomed cake tin and line the [more]
Botanical name: Beta vulgaris Description: Beetroots are actually the same plant as the silverbeet and the rainbow chard. Farmers selectively bred cultivars with big, tender swollen taproots, which is the actual vegetable. They grow about 40 cm high. The leaves are egg-shaped or oblong and show colourful veins. While most cultivars have red beets, there [more]
Earthy baby beetroots combined with fresh oranges and creamy goats curd. Ingredients: 1 or 2 baby beetroots, but any beetroot (1/2 of a fully grown per person) will do 2 cups of mixed lettuce leaves 1 orange 60 g fresh goat’s curd 1 tbsp sunflower seeds [more]
Garden member Sylvia made this delicious looking salad using veggies almost exclusively from the weekend’s harvest. She made it with matchstick kohlrabi and fennel mixed with plain yoghurt (plus a little ricotta) and dill arranged on endives, rocket and lettuce leaves, with chunks of roasted beetroot and sprinkled with pomegranate seeds. Yum! [more]