Chocolate, beetroot and orange cake.

Chocolate, beetroot and orange cake recipe | Sarah Raven


- How to Make Moist Chocolate Beet Cake

- Chocolate, beetroot and orange cake recipe | Sarah Raven

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Roasted beetroot and lentil salad.

Roasted beetroot and lentil salad recipe - Telegraph
The ingredients:
1kg small 'Detroit Dark Red' and 'Burpee's Golden' beetroots, peeled
1 red onion, peeled
1 tbsp honey
2 tbsp unfiltered olive oil
2 tbsp balsamic vinegar
salt and pepper
250g precooked beluga lentils
1 handful of beet leaves, finely shredded
juice and rind of 1 orange
a few sprigs of mint and dill
100ml crème fraîche

Method:
Cut the beetroot and onions into quarters.
Arrange in a roasting tin and drizzle over the honey, olive oil and balsamic vinegar.
Do not toss together as the red beets will stain the yellow ones.
Season with salt and pepper.

Roast the beetroot in a preheated 200°C/400°F/gas mark 6 oven for 45 minutes or until tender.
Spoon the lentils onto a plate and arrange the beet leaves around them.
Top with roasted beetroot, drizzle with the orange juice and scatter over herbs and orange rind.
Serve with a dollop of crème fraîche and extra oil and vinegar.
This salad is a match made in heaven with goat's cheese or grilled mackerel.

if you bought cooked beet it as an option:

combine the 1/3 cup inexpensive balsamic vinegar and 1 tablespoon maple syrup in a small skillet.
Cook over medium heat until the liquid is reduced by about half (if shoul lightly coat the back of a metal spoon).
Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.
Toss the glaze with the roasted beets and chill until ready to serve.

More: - Dinner Tonight: Beet, Avocado, and Goat Cheese Salad | Serious Eats

Beet Noodles with Tomatoes, Feta and Bacon.

Beet Noodles with Tomatoes, Feta and Bacon | Inspiralized:
Ingredients
3-4 strips of bacon of choice
1 large (or 2 medium) red beets, peeled, Blade C/D
½ cup cherry tomatoes
1 large garlic clove, finely minced
salt and pepper, to taste
1 tablespoon chopped parsley, to garnish
2-3 tablespoons crumbled feta cheese
Instructions
Place a large skillet over medium-high heat and coat with cooking spray.
Once heated, add in the bacon strips and cook until crisp, about 7 minutes.
Transfer to a paper towel lined plate.
Remove about half of the bacon fat from the skillet and set the skillet aside for 1-2 minutes to cool down and then place back over heat.
Add in the beet noodles and toss for 1 minute or until the noodles begin to wilt.
Then, add in the tomatoes, garlic, salt, pepper and cover and let cook for 5-7 minutes, uncovering occasionally to toss, or until beet noodles are wilted and cooked to al dente.
Once done, transfer the beet noodle mixture to a serving platter, crumble over with the bacon and garnish with parsley and feta.
Serve immediately.
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Beetroot Tart Tatin with Frozen Broad Bean Crème Fraîche.

For the frozen broad bean crème fraîche
100g fresh broad beans (shelled weight)
100g crème fraîche
sea salt and freshly cracked black pepper
For the beetroot tarte tatins
2 tablespoons unsalted butter, plus extra to grease the moulds
350g raw beetroots, peeled, plus 1 extra raw whole beetroot
300g red onions, finely sliced
2 tablespoons dark muscovado sugar
50ml Raspberry Cider Vinegar
1 teaspoon chopped fresh thyme
240g good quality chilled fresh all-butter puff pastry
baby or mini/micro salad leaves, to serve

For the frozen broad bean crème fraîche: cook the broad beans in a small pan of boiling salted water for a couple of minutes, then drain, refresh in iced water and drain again.
Pop the tender, bright green beans out of their outer grey skins by squeezing gently.
Discard the outer grey skins and reserve the inner bright green beans.

Weigh 50g broad beans into a small bowl (reserve the remaining broad beans for the garnish) and use a fork to lightly crush the beans, then season to taste with salt and pepper. Stir in the crème fraîche, then transfer the mixture to a freezer proof container, cover and freeze for 2–3 hours or until the mixture is firm enough to scoop.

For the beetroot tarte tatins: grease four 8 x 2cm round tart moulds or tins with the extra butter and set aside.
Coarsely grate the peeled raw beetroots.
Melt the remaining 2 tablespoons butter in a saucepan, add the grated beetroot, onions and salt and pepper, then cover and sweat over a medium heat for 10–15 minutes or until the mixture starts to caramelise, stirring regularly.
Add the sugar and stir until dissolved.
Add the raspberry cider vinegar to the pan and let it bubble over a high heat for 1–2 minutes, stirring and scraping the base of the pan with a wooden spoon to deglaze it, then cover and cook over a medium heat for a further 15–20 minutes or until the pickle is glossy and thickened but is not too dry. Once the pickle is ready, remove from the heat, stir in the thyme, then set aside to cool.
While the pickle is cooling, cook the remaining whole beetroot in a pan of boiling salted water for 20–25 minutes or until tender (the cooking time will depend on the size and age of the beetroot).
Once cooked, drain, refresh in cold water and drain again, then peel the beetroot.
Slice the cooked beetroot into 5mm slices and place a slice in the centre of the base of each prepared mould (reserve any remaining slices for the garnish).
Spoon a generous amount of beetroot pickle on top of the beetroot slices, dividing it evenly between the moulds, then press it down firmly with a spoon.
Roll out the puff pastry on a lightly floured work surface to 2–3mm thickness.
Cut out four 9cm rounds.
Place a round of pastry on top of each beetroot-filled mould, tucking the pastry in around the edges to encase the beetroot.
Leave them to rest in the fridge for 30 minutes before baking. Preheat the oven to 200°C/Gas Mark 6. Place the tarte tatins on a baking tray and bake in the oven for about 30 minutes or until the pastry is cooked, well-risen and golden brown.
Remove from the oven and let the tarts cool in the moulds for a few minutes before carefully turning them out on to serving plates (you may need to loosen them around the edges with a butter knife).
It’s important that you turn the tarts out while they are still hot, otherwise they will stick to the moulds.
Serve the tarte tatins hot or warm.
Spoon a quenelle (spoonful) of the frozen broad bean crème fraîche and some baby salad leaves alongside each tart tatin.
Garnish with the reserved broad beans and any remaining cooked beetroot slices (chopped, if you like) and serve immediately.
Cooks Notes: Make small bite size canape tart tatins by filling a small muffin tray with the beetroot pickle, cut the pastry discs slightly bigger than the actual mould as this will allow for shrinkage.
The pastry will gently encase the pickle and form a platform for the little tart tatins.
Serve with the frozen broad bean crème fraîche.

Recipe By Food Fanatic Madalene Bonvini-Hamel, The British Larder.

Roasted Beetroot Bread.

Roasted Beetroot Bread.
This bread is unique, delicious and beautiful.
Filled with pastrami, havarti cheese and mustard, it makes a delicious panini sandwich.
Makes 2 loaves.
Night before:
250 ml (1 cup) bread flour
1 ml (1/4 tsp) instant yeast
250 ml (1 cup) lukewarm water
In a large bowl, combine these ingredients and mix with a wooden spoon.
Cover with plastic wrap and let sit on the counter for 12 to 16 hours.
Day of:
250 ml (1 cup) pureed roasted Beetroots plus any juice
125 ml (1/2 cup) stone-ground whole-wheat flour, plus extra for sprinkling
3 ml (3/4 tsp) instant yeast
15 ml (1 tbsp) chopped fresh thyme
8 ml (1 3/4 tsp) salt
675 ml (2 3/4 cups) bread flour (approx)
50 ml (1/4 cup) lukewarm water
Olive oil
Cornmeal

To “night before” mixture, add pureed Beetroots and any juice, whole-wheat flour and instant yeast.
Mix with a wooden spoon till smooth.
Let sit, uncovered, for 10 minutes.
Add thyme and salt; mix till smooth.

Start to add bread flour.
Once it becomes too hard to mix in the bowl, turn dough onto a flat surface and knead for 10 minutes.
This will be a sticky dough, so be careful not to add too much flour.
Add just enough to prevent dough from really sticking to your fingers when kneading.

Add a little olive oil to a clean large bowl.
Place dough in bowl and turn over a few times to very lightly coat all sides of the dough with oil.
Cover with plastic wrap.
Let dough rise for 1 1/2 hours or till double in bulk.
Turn onto a flat surface.
Cut dough in half and mould each half into desired shape.

Place shaped dough on a piece of parchment paper sprinkled with cornmeal.
Spray tops with a little oil spray and cover with plastic wrap for 1 hour or till double in bulk.

Heat oven to 200°C/400°F and place baking stone on centre rack.
Place a cast-iron skillet (filled with lava rocks if you have them) on oven floor or on lowest rack.

When loaves have doubled, sprinkle with a little whole-wheat flour and slash an X on top of each.

Place in hot oven directly on baking stone.
Pour about 250 ml (1 cup) boiling water into hot skillet and close oven door.
Bake for 30 to 35 minutes or till loaves sound hollow when tapped on bottom. (Or stick a meat thermometer into the centre of loaves; when it reads 82°C/180°F they’re ready.)

Let cool on a wire rack.

- No knead to fear bread-baking: Making fresh loaves at home on the rise | canada.com:

- The Knead For Bread – Bread Recipes for Baking Bread: website offers step-by-step, fully illustrated recipes for all kinds of bread and gets about 2,000 visitors a day from around the world.

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