- Beetroot recipes please
Risotto, roughly this:
except I’d use vodka instead of the vermouth (and maybe add a shot of vodka at the end if serving it to adults), whack sour cream on top at the end (don’t mix it in, just a blob on each person’s plate) and dill.
Oh, and borscht (beetroot soup, from Eastern Europe), there are tons of recipes for it, I have no idea what was used when we’ve had it. Can be made veggie or with beef stock. Google for a recipe and choose one that sounds nice to you and isn’t super complex.Posted 4 years agoHoratioHufnagelMember
This is nice, doesn’t used *loads* of beetroot though…
Posted 4 years agomogrimMemberlemonysamMember
Beetroot is the king of chutney ingredients.
edit: here’s the recipe we use:
2lb raw beetroot shredded
1lb onions chopped
1 1/2lb cooking apples, peeled cored and chopped
3 tbsp ground ginger
2 tsp dried chilli flakes
2lb granulated suger
2 pints malt vinegar
1 1/2 oz salt
Juice of 1 lemon
put in pan, heat, simmer till it’s thick. Jar up and leave for a couple of months.Posted 4 years ago
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