We recently harvested all of the beetroot from the garden and I decided to investigate different ways to use it. I like pickled beetroot, but I don’t need a whole fridge full!
Some were crammed into a jar full of dark pink beetrooty ,vinegary, goodness. Some were swapped for peppers, a cucumber and a handful of hot chillies from my neighbor.
There were more! Dig deeper for lovely beetroot ideas. My digging (ok, googling) proved fruitful. We were already planning a firepit, so following Jamie Oliver’s instructions, I wrapped some beetroots in a double layer of silver foil, along with some rosemary. Tucked it all in tight, jabbed in some holes to let the beets smoke as well as cook and onto the coals for about 40 minutes. They turned out really well, let them cool and the skin virtually peels off by itself and a delicious beet salad awaits its dressing.
Beetroot and Chocolate Brownies
Hugh Fearnley Whittingstall recipe from The River Cottage
- 250g/1 cup good, dark chocolate (70% cocoa solids), broken into pieces
- 250g/1 cup unsalted butter, cut into cubes, plus more for greasing
- 250g/1 cup caster sugar
- 3 free-range eggs
- 150g/1 cup self-raising flour (I used all purpose flour with 1 teaspoon of baking powder added)
- 250g/1 generous cup beetroot, boiled until tender, peeled and grated
How to make chocolate and beetroot brownies
1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease a baking tin of approximately 20 x 30 x 3cm and line the bottom with baking parchment.
2. Break up the chocolate into pieces, cut the butter into cubes then mix them up a bit in a heatproof bowl. As the oven begins to warm up, put the bowl onto one of the shelves for a few minutes until the chocolate and butter starts to melt. Stir, and put back into the oven for a few more minutes to melt completely.
3. Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter until smooth. Gently fold in the flour then the beetroot – be careful not to overmix or it will make the brownies tough.
4. Pour the mixture into the prepared tin and smooth over the top with a spatula. Bake for about 20 minutes. A knife or skewer pushed into the middle should come out with a few moist crumbs clinging to it. Don’t be tempted to overcook them! Remove the tin from the oven and leave on wire rack to cool before cutting into squares.
Next on the list, yes I did have a list of cooking ideas, was Beetroot and Chocolate brownies. These sounded nice as the beets are nice and sweet and should add moisture, but not a veggie taste. I hasten to add that this recipe was in no way followed in order to sneak veg into my family’s tummys. I am a firm believer that vegetables should be presented and eaten as vegetables and not squirreled into some dessert dish just to get kids to eat them. Bearing in mind that these beets were boiled, grated then baked, I would think that the nutritional intake would be minimal anyway. These brownies were a huge hit! There is an alarming amount of butter in them, but everything in moderation is what I think, so, just don’t eat the whole lot. In fact they freeze rather well which should stop any over eating!
Tonight’s challenge was pizza with no tomato sauce, honestly, I just couldn’t be bothered to go and get some. So ‘no sauce’ pizzas were made!
I came up with BBQ sweet potato and rosemary.
And, pesto and olives.
By the time I remembered that an ‘after’ or cooked photo was a good idea, they were virtually all gone! Who needs tomato sauce? Not us!
After all this, I forgot all about ‘Food Truck Tuesday’ at Tilles Park in Ladue. I do like me a good food truck, so September’s Food Truck extravaganza is on the calendar!