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Beetroot Soup with Spiced Yoghurt December 11, 2011

 

Hi everyone. Beetroots are in season at the moment. I came across some fresh ones at the farmer’s market in Howth. So I said I’d give this recipe a shot. To be honest I’m not really sold on it but I thought I’d share it with you. I just think it’s too sweet. I was trying to think of what to add that would make it more savoury but couldn’t really think of anything. I’d be interested in any suggestions that you have.

I got this recipe from the Simply Enjoy Weight Watchers cookbook. I made a few ammendments to it. I chopped the betroot into segments and roasted them with some low cal spray, red onions, balsamic vinegar and whole garlic cloves at about 200 degrees celsius for about 45 minutes until the betroots are tender.

Propoints value per recipe 7

Serves 6

1 Propoint per serving

Ingredients

Calorie controlled cooking spray

1 large onion, chopped

2 carrots, peeled and sliced

800g uncooked beetroot, trimmed, peeled and cut into bit size pieces

2 teaspoons cumin seeds

1.5 litres of vegetable stock

finely grated zet of 1 large orange

1 teaspoon caraway seeds

6 tablespoons low fat natural yoghurt

Salt and freshly ground black pepper

3 tablespoons balsamic vinegar

5 cloves of garlic

Method

1.  Heat a large, heavy based, non-stick saucepan. Spray with the cooking spray and cook the onion for 5 minutes, stirring regularly. Add the carrots and half of the cumin seeds then cook over a medium heat for another 2 minutes.

2. Add in the roasted beetroot and pour in the stock. Bring to the boil then reduce the heat and simmer for 30 minutes or until the vegetables are very tender. Using a blender or hand held blender, whizz until almost smooth. Season to taste, add half of the orange zest, and reheat, if necessary.

3. Meanwhile, toast the remaining cumin and caraway seeds in a dry non stick frying pan for a minute or so until they smell aromatic.

4. Divide the soup between six bowls then top with a spoonful of yoghurt and scatter over the remaining orange zest and toasted spices.

Tip: When you are chopping up the betroot use rubber gloves to prevent your hands staining.

 

Roast Beetroot with Fennel and Orange June 8, 2011

Let’s face it salads can be really boring. This one is really different and full of flavour. It’s a Weight Watchers recipe, one which I got at the Kitchen in the Castle cookery school. To be honest, I wouldn’t have probably tried it unless I had tasted it. It’s a good one.

Serves 2

1 1/2 propoints value per serving

 

Ingredients

140g beetroot, unpeeled and sliced into thin wedges

1 yellow pepper, deseeded and sliced

1 tsp extra virgin olive oil

1 orange

1 fennel bulb, thinly sliced

2 tsp balsamic vinegar

30g light feta cheese

 

Method

1. Preheat oven to 180 degrees celsius, gas mark 6

2. Place the beetroot and pepper in a roasting tin, drizzle over the olive oil and roast for 20 minutes until softened and begins to char.

3. Meanwhile, using a sharp knife, cut away the orange peel then cut between the pith lines to segment the orange. Do this over a bowl to collect any juices. Arrange the orange segments and fennel slices on two serving plates. Top with the hot beetroot and peppers.

4. Stir the orange juice and balsamic vinegar into the roasting tin, scraping up any sticky bits, then spoon over the salad. Crumble the cheese over the top and serve.

 

Beetroot and Feta Salad November 14, 2010

Filed under: Salads and Dressings,Vegetarian — delishuss @ 9:58 pm
Tags: ,

This recipe forms part of one of Jamie Oliver’s 30 minute meals menus.  Salads are not really winter food but I think you can get away with this recipe because beetroot is a root vegetable. I served this with Avoca’s nut loaf and rocket salad. Spiffingly good food.

Ingredients

1 x 250g pack of cooked
vac-packed beetroots
balsamic vinegar
½ a lemon
a bunch of fresh flat-leaf parsley
50g feta cheese

Method

  • Grate the beetroot in the food processor. Remove the bowl from the processor, take out the grater attachment and pour in a couple of lugs of balsamic vinegar and a few lugs of extra virgin olive oil.
  • Squeeze in the juice of ½ a lemon.
  • Finely chop a bunch of parsley and add most of it. Stir to dress, then tip into a nice serving bowl. Scatter over the rest of the parsley.
  • Crumble over the feta. Drizzle with extra virgin olive oil and take to the table.