Beetroot, when our fareshare delivery came last week and we received beetroot. We knew we needed some ideas. Beetroot is one of those vegetables most don't know how to cook.
Honey Roasted Beetroot and Carrots
4 medium carrots, diced
1 tbsp balsamic vinegar
2 tbsp clear honey
1 tbsp olive oil
4 precooked beetroots (not in vinegar)
25g pumpkin seeds (optional)
handful of herbs fresh or dry, such as parsley
Step 1: Heat oven to 180C/160C fan/gas 4 In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 minutes
Step 2: Remove 5 minutes before the end of cooking time and add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with pumpkin seeds and herbs.
500g whole raw beetroot (3-4 medium beets)
100g unsalted butter plus extra for the tin
200g bar plain chocolate (70% cocoa)
1 tsp vanilla extract (or vanilla essence)
250g caster sugar
100g plain flour
25g cocoa powder
Step 1: Wear a pair of rubber gloves to stop your hands from staining, then top, tail
and peel the beetroot. You’ll need about 400g. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film then microwave on high for
12 minutes or until tender. If you don’t have a microwave you could place beetroot in a pan of cold water bring to boil and simmer until tender.
Step 2: Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter and line a 20 x 30 cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
Step 3: Put the sugar and eggs into a large bowl, then beat using an electric hand mixer until thick, pale and foamy, about 2 minutes. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift the flour and cocoa powder, then gently fold these in to make a smooth batter.
Step 4: Pour into the prepared tin and bake for 25 minutes or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.
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