Showing posts with label Beetroot. Show all posts
Showing posts with label Beetroot. Show all posts

Thursday, 10 January 2013

Carrot And Beetroot Smoothie, Runstreak Day 10...

Hard work on the tired legs trying to run everyday, but still managing to do my #runstreak.

Nearly had to stop my challenge on Tuesday as I had planned to run with friends at the running club that night, I had a shock when I arrived home from school ( long story short I found my husband very poorly on the floor with a bad case of vertigo ) 1 hour after phoning the NHS direct help line and the doctors I had to run to pick up a prescription up for some strong medicine.

Even though I didn't want to run I still got my 3 miles run in that day,really need to get back into the car again after 10 years off driving!!. On Wednesday morning I managed just under 6 miles and another 5 today.

Today I'm sharing a healthy smoothies with beetroot. I've heard they say  beetroot can improve running ...

Serves 1-2


Ingredients

  • 200g Peeled and chopped carrots
  • 100g Cooked  pre packed beetroot, cut into slices
  • 100g Washed and chopped celery
  • 1 Red apple,core removed and chopped
  • 250 ml Red grape juice from concentrate
  • 2 Handfuls of ice cubes
  • Salt and pepper

Method

  • Place the chopped carrots,beetroot,celery and apple and place into a smoothie maker.
  • Pour the grape juice inside.
  • Place the ice cubes in.
  • Add a little salt and pepper to taste.
  • Set speed to mix for 1 minute then smooth for 30 seconds.
  • Serve straight away.

Thursday, 3 January 2013

Britain loves Beetroot : Beetroot And Raspberries Chocolate Muffins ...


A couple of months ago I was contacted by the lovely people at Baxters, informing me that they are launching a Britain loves Beetroot campaign. They were looking for bloggers to take part in a making their own beetroot recipe as part of a fun challenge.  We love beetroot in our house, (only yesterday my son had it with his fish and chips) so I was looking forward to taking part.


 This is the hamper we kindly got sent- 4 different jars of beetroot, a cooking apron and this beautiful picnic hamper. It arrived Christmas eve, great timing then to go with lots of party food. The first thing we tried was some Rosy Roast Beetroot Roots , a recipe I posted for Baxters a while ago. Not having got around to trying it myself I was looking forward to making these. As it was for Christmas day dinner and we were already having mash and roasted potatoes, I decided to change the recipe slightly to 300g of parsnips in place of the potatoes.


Apart from lots of little snacks over the Christmas holidays using the beetroot, I was thinking is there a sweet recipe I could try? How could I incorporate beetroot into cake? There must be a way!! 

 Here then is my recipe I made up for the beetroot challenge.  My daughter who is not yet a beetroot fan could not wait to try them, and she loved them too...


Ingredients

  • 75g Beetroot in sweet malt vinegar, drained and grated
  • 75g Thawed raspberries drained and cut up
  • 125g Self raising flour (sieved)
  • 125g Golden Caster sugar
  • 125g Stork baking liquid
  • 2 Eggs
  • 25g Coco powder
  • 1tsp vanilla essence

Topping

  • 100g Cream cheese
  • 70g Icing sugar
  • 1 Tbsp of raspberries juice ( from the thawed raspberries)
  • 12 Thawed raspberries
  • Chocolate sprinkles
  • Sprinkle of icing sugar for dusting tops

Method

  • Preheat the oven to 180˚C/Gas Mark 4.
  • Place 12 muffin bun cases in a 12 holed muffin tray.
  • Place the baking liquid and golden caster sugar in a bowl and mix together with an electric whisk.
  • Beat in the eggs one at a time with a little of the flour.
  • Mix in the remaining flour and coco powder.
  • Using a wooden spoon mix in the beetroot, Raspberries and vanilla essence.
  • Spoon the mixture evenly between the muffin cases.
  • Cook in the middle of a preheated oven for around 25 minutes.
  • Once cooked place on a wire rack and leave to cool completely.

Making the icing

  • Place the cream cheese in a bowl with raspberries juice and with a fork mix together.
  • Sieve the icing sugar into the bowl and mix again ( place in fridge for 30 minutes) to cool as it may get a little runny.
  • Place a spoonful on top of each bun.
  • Place a raspberry in the middle few chocolate sprinkles and little bit of icing sugar.



I was so pleased with how my beetroot and raspberries chocolate muffins turned out...

About this post- I was kindly asked to take part in this beetroot challenge and was not paid for this post. All thoughts are my own honest opinion...

Thursday, 29 November 2012

Beefy Beetroot Cheeseburgers ...

A tasty family meal for the BBQ or for a mid-week supper – 

Baxters Baby Beetroot is added to lean minced beef burgers which are then topped with cheese, red onions, tomatoes and sliced beetroot and are served in a toasted roll for a burger extravaganza!

(Serves 4)


Ingredients

800g extra lean minced beef

100g Baxters Baby Beetroot, finely diced or grated

Black pepper

80g Cheddar cheese, cut into 4 slices

4 rolls

Salad leaves

1 small red onion, peeled and sliced into thin rings

1 large tomato, ends cut off and cut into 4 thin slices

4 slices Baxters sliced beetroot

Method

1. Combine the minced beef and diced/grated beetroot together and mix thoroughly with your hands until the mixture has come together. Add the back pepper to taste. Divide the mixture into four equal balls, each about 100g in weight. Shape them into an oval and pat them into an elongated burger-shaped. Place them in the fridge to chill for 30 minutes before cooking.

2. Cook the burgers on a barbecue or in a heavy based frying pan for four to five minutes on either side. A minute before serving, place a slice of Cheddar cheese on the tops of the burgers and allow the cheese to melt.

3. While the cheese is melting, toast the rolls, and then carefully split them open.

4. Put some salad leaves in to the toasted rolls and then place the cooked beetroot cheeseburger on top of the leaves, before adding the red onion rings, sliced tomato and finally a beetroot slice. Salt to taste at the table and serve with a side salad and chutney or relish.

Nutritional value per Burger:

Kcals = 572
Carbs = 27g
Total Fat = 41g
Saturated Fat = 13g
Protein= 55g

About this post- This is a free guest post by Baxters



Wednesday, 28 November 2012

Beetroot Hash Cakes ...

Delicious little potato, corned beef and beetroot cakes that are perfect for a family supper dish. Serve these little cakes with baked beans for an added five-a-day boost or, with some steamed seasonal greens.

(Serves 4)


Ingredients

800g boiled potatoes

2 tablespoons rapeseed oil

1 x 140g tin of corned beef, finely diced

1/2 jar of Baxters Baby Beetroot, finely diced

Salt and pepper to taste

Method

1. Mash the potatoes in mixing bowl and then add the corned beef and beetroot mix well and then season to taste with salt and pepper.

2. Wet your hands, and then shape the red flannel hash mix into small cakes, like fish cakes; you should be able to make eight cakes, depending on size, but these can be adjusted according to your families’ requirements for adults and children.

3. Heat up the oil in a large heavy-based frying pan over a medium to high heat, and when the oil is hot, add the red flannel hash cakes and then turn the heat down to low - medium.

4. Cook the cakes on one side for 3 to 5 minutes, until they are crispy and golden brown, and then gently turn them over with a fish slice and continue to cook for another 3 to 5 minutes, before serving them immediately.

5. NB: These cakes are best made 1 hour ahead of time and chilled in the fridge before cooking, this makes them easier to handle and less likely to break up in the pan.

Nutritional value per serving (2 Hash Cakes):
Kcals = 283
Carbs = 37g
Total Fat = 10g
Saturated Fat = 2.7g
Protein = 13g

About this post- This is a free guest post by Baxters


Thursday, 22 November 2012

Brilliant Beetroot Chocolate Fudge Brownies...



Beetroot and chocolate go perfectly together. Did you know vinegar used to be added to eggless cakes during the war as a raising agent – so beetroot in malt vinegar is perfect for those sweet treats!

These are not as naughty as normal chocolate brownies, and you can be sure that you are all getting one of your five-a-day too, plus, they make PEREFECT school lunch box treats for the children.

 (Makes 20 small squares)

Ingredients

  • 1 x 540g jar of Baxters Baby or Sliced Beetroot, well drained and roughly chopped into small pieces
  • 100g butter or margarine, softened
  • 200g chocolate, minimum of 70% cocoa solids
  • 250g soft brown sugar
  • 3 large eggs
  • 100g plain flour
  • 25g cocoa powder

Method

  • Preheat the oven to 180C/Gas Mark 4/Fan oven 160C. 
  • Grease and line a 20 x 30 baking or roasting tray.
  • Break the chocolate up into small squares, put them into a microwavable bowl, cover and heat on high in the microwave for 2 minutes, to slightly soften them.
  • Place all the ingredients into a large bowl and with a hand held electric mixer, whisk them all together for 2 to 4 minutes, until everything is amalgamated and there are no visible lumps.
  • Pour the mixture into the prepared baking tray and bake for 40-45 minutes or until well risen all over; the middle of the brownies should feel a little soft under the centre of the crust and may wobble a bit, this is fine as they will firm up on cooling.
  • Cool completely in the tin, before cutting into squares.

Tip

  • Make sure that the beetroot is well drained and if you wish, you can rinse them in some water; the vinegar flavour will not be discernible when you eat them!

Nutritional value per square

  • Kcals = 250
  • Carbs = 30g
  • Total Fat = 13g
  • Saturated Fat = 7g
  • Protein= 4g


Recipe and photo credit by - Baxters


Wednesday, 21 November 2012

Rosy Roast Beetroot Roots ...


A delectable and easy vegetable accompaniment for the Sunday roast, or for any mid-week family supper, such as grilled chops, sausages or baked ham.

 (Serves 4)


Ingredients

  • 1 jar of Baxters Baby Beetroot, cut into halves or quarters
  • 300g carrots, peeled and cut into batons
  • 450g potatoes, peeled and cut onto chunky wedges
  • 2 large onions, peeled and cut into quarters
  • 4 tablespoons rapeseed oil
  • 2 tablespoons Balsamic vinegar
  • Salt and pepper


Method

  • Pre-heat a frying pan, heat rapeseed oil in pan and then add vegetables to colour.
  • Preheat the oven to 200°C (400°F, gas mark 6).
  • Place carrots, potatoes and onions in a large roasting tray.
  • Add the Balsamic vinegar, and then season with salt and pepper and mix well.
  • Roast minutes for 25 before adding the baby beetroot then place back in the oven for a further 20 until the carrots, potatoes and onions are soft and charred around the edges; keep basting the vegetables throughout cooking with the oil and vinegar dressing.
  • Once out of the oven finish the dish with cooked baby beetroot.
  • Serve immediately.

Nutritional value per serving:

Kcals = 183
Carbs = 31g
Total Fat = 4g
Saturated Fat = 1g
Protein= 3g

Recipe and photo credit by - Baxters



Saturday, 10 November 2012

Moroccan Beetroot & Herb Salad with Rachel’s Organic Natural Yogurt Dressing...



Serves 4

Preparation time: 10 minutes

Cooking time: none

You’ll need

  • 750g cooked beetroot dipped in vinegar (not pickled), chopped into wedges
  • 250g baby spinach leaves, washed & well drained
  • Large bunch fresh mint, roughly chopped
  • Large bunch coriander, roughly chopped

For the dressing

  • 250ml Rachel’s Organic Natural Yogurt (either low fat or full fat)
  • 2 tsp cumin seeds, roughly ground
  • 1 clove garlic, crushed
  • Sea salt & freshly ground black pepper

What to do

  • In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to garnish the salad.
  • Make the dressing in a small bowl by mixing all the ingredients together. 
  • Season to taste with sea salt and freshly ground black pepper.
  • Drizzle the dressing over the salad just before serving and garnish with the remaining herbs.

About this post-

Recipe and photo credit by- Love Beetroot

Saturday, 15 September 2012

Tenderstem®, Beetroot & Toasted Seed Salad with Lemon Dressing ...


Serves 4

Preparation time: 5 minutes

Cooking time: 5 minutes


You’ll need

  • 200g Tenderstem®, stems cut in half
  • 80g mixed seeds (e.g. sunflower, pumpkin, sesame)
  • 1 tbsp Kikkoman Soy Sauce
  • 250g cooked beetroot, cut into wedges
  • Small bunch fresh chives, snipped

For lemon dressing

  • 2 tbsp cold pressed rapeseed oil (we used Hill Farm Oil)
  • Juice ½-1 lemon, to taste
  • Freshly ground black pepper & sea salt, to taste

What to do

  • Make the dressing by whisking together the rapeseed oil and lemon juice to taste.
  • Season with freshly ground black pepper and sea salt. Set aside.
  • Steam or boil the Tenderstem® for 3 to 4 minutes until just tender but with a little bite.
  • While the Tenderstem® is cooking toast the seeds by tipping them into a small frying pan.
  • Add Kikkoman Soy Sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden.
  • Take care not to burn them or they will taste bitter.
  • Arrange the cooked Tenderstem® and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives.
  • Serve immediately.

About this post-

Recipe and photo credit by- Love Beetroot

Sunday, 2 September 2012

Yvonne Bishop-Weston Power Salad...



Serves: 1-2 depending on appetite!

Preparation time: 10 minutes

You’ll need

For the dressing

50g natural organic yogurt or soya yogurt

4g (1 teaspoon) fresh dill - finely chopped

10g (1 teaspoon) horseradish

2 tablespoons fresh lemon juice

For the salad

2 Omega-3 eggs hard boiled or poached

80g cooked beetroot - chopped

60g yellow pepper - chopped

40g (2 tablespoons) sprouted beans and lentils (supermarket mix)

2 handfuls (40g) of mixed leaves - washed and drained

6 walnut halves

Rock salt to taste

Serve with: 1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini

What to do

Mix the dressing ingredients together.

Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).

Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts

Top with the dressing and serve immediately.

Toast the rye bread and add the topping of your choice

About this post - this is a free guest post by-  Love Beetroot

Sunday, 22 July 2012

Eating Beetroot May Improve Running Speed :Beetroot Juice Recipes...

Eating Beetroot May Improve Running Speed

In the news recently there is more and more stories that beetroot may be good for runners and as I'm now training up for a marathon what better time to share and try some recipes for runners...

Beetroot, pink lady & grapefruit juice

There’s no need to core or peel the apples – the juicer does it all for you!

Makes ~ 2 glasses

Preparation time: none

You’ll need

  • 1 pack of vacuum packed natural cooked beetroot
  • 2 Pink lady apples
  • 1 peeled grapefruit

What to do

  • Put through a juicer.
  • Pour in to glasses and serve.


Beetroot, pear & ginger juice

No need to peel or core the pear, as the juicer does all this for you.

Makes~ 2 glasses

Preparation time~ none

You’ll need

  • 1 pack of vacuum packed natural cooked beetroot
  • 4 pears
  • 2-3 cm grated fresh ginger

What to do

  • Put through a juicer.
  • Pour in to glasses and serve.



Guest Post Credits- Love Beetroot



Wednesday, 8 February 2012

Beetroot & Vanilla Cup Cakes With Rose Butter Icing...



Makes 12 cupcakes

Preparation time: 45 minutes, plus drying time

Cooking time: 20 minutes

You’ll need

For the cupcakes

  • 175g caster sugar
  • 175g unsalted butter
  • 3 large eggs, separated
  • 175g self raising flour
  • 175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed
  • 1 tbsp vanilla extract

For the icing

  • 300g Icing sugar
  • 150g unsalted butter, slightly softened
  • a few drops rose flower water, to taste
  • a few drops beetroot juice, to colour

For the crystallized rose petals
  • 3 organic pink roses, separated into petals
  • 1 egg white
  • Caster sugar (a sprinkling)

What to do

  • Make the crystallized rose petals the day before you want to serve the cupcakes. 
  • They will keep in an airtight box for a few weeks. 
  • Lay out a piece of silicon-coated baking paper on a tray. 
  • Pick through the petals and choose the 12 loveliest looking ones and lay them on the tray. 
  • Brush gently with egg white and sprinkle all over with caster sugar. 
  • Allow to dry in a warm place for 8 hours before using.
  • When you are ready to make the cupcakes, preheat the oven to 180˚C/Gas Mark 4.
  •  Blend together the sugar and butter until light and creamy. 
  • Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
  • In a clean bowl whisk the egg whites until fairly stiff. 
  • Take a large spoon of egg white and beat into the cupcake mixture to loosen it a little. 
  • Then, using a large metal spoon fold the remaining egg whites gently through the mix, taking care not to over beat.
  • Spoon the mixture into 12 cupcake cases and bake in the oven for around 20 minutes, or until the cakes are firm to the touch. 
  • Remove and cool on a wire rack.
  • To make the icing, beat the icing sugar and butter together, either in a food mixer or by hand with a wooden spoon. 
  • Add a few drops of rose flower water to taste, and a few drops of beetroot juice to colour the icing.
  • Spread generously or pipe over the cooled cupcakes and top each with a rose petal.


About this post -

Recipe and photo credit by  Love Beetroot

Monday, 6 February 2012

Creative Monday Week 6 : Trying something Different....



clairejustineoxox
Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week....


My son is a runner and wanted to eat more beetroot,just as he told me this I got chance to share a beetroot pancake recipe for ingredients and credits Here

Beetroot Pancakes

Love the colour


Place all the ingredients in a food processor and blitz until smooth.

Heat a little oil in a large frying pan. Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface - this will take a minute or two.

 
Lost count of how many we made
Using a fish slice flip over the pancakes and cook for a further minute or so. Transfer to a warm plate and cover tightly with foil. Continue until you have used all the batter.
I had treacle on mine :)
Definitly different the only thing that put me off was that they looked like raw meat but they tasted nice.Have you tried anything different this week?

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Thursday, 2 February 2012

Beetroot Pancakes with Eggs, Smoked Bacon & Maple Syrup...



Makes 12 small pancakes

Preparation time: 5 minutes

Cooking time: 15 minutes

You’ll need

  • 250g plain cooked (vacuum packed) beetroot, drained
  • 225g plain flour
  • 2 large eggs, lightly beaten
  • 30g butter, melted & cooled
  • 1tbsp baking powder
  • Pinch salt
  • 1 tsp sugar
  • 300ml milk
  • Sunflower oil for shallow frying


To serve

  • 12 rashers smoked streaky bacon, cooked crisply
  • Maple syrup, to taste
  • 4 eggs, fried


What to do

  • Place all the ingredients in a food processor and blitz until smooth.
  • Heat a little oil in a large frying pan. 
  • Pour ladles of the batter into the pan and cook until you start to see little bubbles on the surface - this will take a minute or two.
  • Using a fish slice flip over the pancakes and cook for a further minute or so. 
  • Transfer to a warm plate and cover tightly with foil. 
  • Continue until you have used all the batter.


Serve hot with the eggs, bacon and plenty of maple syrup.

About this post-

Recipe and photo credit by Love Beetroot

Saturday, 21 January 2012

Beetroot Margarita...



Serves 1

Ingredients

  • 50 ml (2oz) organic beetroot juice
  • 25 ml (1oz) tequila
  • 12 ml (½ oz.) orange liqueur
  • ½ organic lime, juice only
  • Salt

Method

  • Add all the ingredients to a shaker and shake.
  • Strain into a cocktail glass rimmed with salt.



Recipe and photo credit by- Why I Love Organic


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