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  • Seasonal recipe No 2 – Prickley Green beetroot salad

    Posted on July 12th, 2009 charlotte 2 comments

    Camel Community Supported Agriculture’s second recipe is recommended by volunteer Penny Manders.

    Preparation time: 15 minutes

    Camel CSA 12-07-09Serves: 4

    Ingredients
    2 large raw beetroot, grated
    I large onion, chopped
    110g (4 oz) sultanas
    2 tablespoons sunflower oil
    chopped basil
    salt and freshly ground pepper
    juice of 1 lemon
    1 bunch spring onions, chopped

    Method
    Mix all the ingredients together in a salad bowl.  Sprinkle the spring onions over the top and serve.

    Notes
    This recipe comes from Sarah Brown’s Vegetarian Kitchen.  You can cook the beetroot first if you prefer.  Try using some fresh raw beetroot with one of the newly-harvested onions from our vegetable box and garnishing the salad with parsley, again from the box, rather than spring onions.  If you dislike the taste of strong raw onion you could use a red onion, which has a milder flavour, or some chives instead.

    There are some interesting recipes for beetroot on the Riverford Organics website, including this one for Chocolate beetroot cake.

    For tips on how to prepare, cook and store beetroot have a look at the useful eat the seasons website.

    If you have any beetroot recipes you would like to share, please let us have them.  Click on the comments link at the top of this post.

    Click here to see all the recipes that Camel CSA members have recommended so far.

     

    2 responses to “Seasonal recipe No 2 – Prickley Green beetroot salad” RSS icon

    • Kitty, who is one of our volunteer growers, has submitted this amazing recipe for a beetroot dip. She brought it to the Big Lunch and everyone raved about it. It’s the most incredible colour!

      Kitty’s beetroot dip
      Bake about 6 smallish beetroot in their skins until soft (I forgot mine which is how this dish came about!) Alternatively, you could boil them. Peel them and then liquidise with juice of half a lemon, a chopped garlic clove, and a couple of tablespoons of olive (or other) oil. Season to taste. Stir in a couple of tablespoons of yoghurt and add some chopped fresh mint or basil if you wish. Serve with crudites or pitta.

      Moro East has a similar recipe with tahini instead of yoghurt, which I intend to try next.

    • An innovative use for beetroot from Gillian. She says: “I just made this up when everything on my barbeque menu was one colour.”

      Pink rice salad with beetroot and chick peas

      Boil white rice with peeled and cubed beetroot; I used quick-cook basmati which took about 15 minutes. The bleeding colour from the beetroot is soaked up by the rice. Three minutes before it’s done, I added a tin of chickpeas, and strained the lot through a sieve.

      Before serving I added a drizzle of a home-made vinaigrette dressing with three cloves of garlic marinating in the bottom; salt, and pepper; and some of our delicious fresh parsley.

      This makes an inventive starch to get away from the usual suspects on the buffet.


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