Three Tasty Beetroot Recipes for #FreeFromHarvest

This month I’m teaming up with a bunch of fabulous free from bloggers, to bring you the very freshest, seasonal recipes. Check out the links at the bottom of this post for more details. The recipes I’m sharing today all use beetroot as the main ingredient.

Not only is it delicious and very plentiful right now, but it’s also exceptionally nutritious. Due to it’s high vitamin C content, beetroot could help boost your immune system, and fend off coughs and colds in the cooler months. It’s also high in potassium and manganese, and contains folate which is a B vitamin.

Personally I think beetroot is way underrated, and we should all be enjoying it as much as we can while it’s still in season.

Beetroot and goats cheese quiche, with a grain free crust

Ingredients (for 6-8 slices)
(pastry) 150g finely ground walnuts
60ml oil or melted butter
(filling) 3 free range eggs
200ml goat milk, or free from milk
Tbsp dijon mustard
Half a leek, cooked until soft in a little oil or butter
2 tbsp oil or two large knobs of butter
Salt and pepper
200g beetroot, peeled and cut into little discs
Tbsp dried mixed herbs
100g goats cheese, cut into little discs

quiche

Method:
– preheat your oven to 170C fan assisted/180C non-fan/350F/GM4

– coat the beetroot slices in a tbsp of oil/melted butter, the mixed herbs and a little salt and pepper then arrange on a non-stick baking tray and roast for 40 mins. When cooked allow to cool, but leave the oven on

– when the beetroot is almost ready, grease a flan dish well with oil or butter

– to make the pastry simply combine the ground walnuts with the oil/butter in a large bowl and mix well. Place into the centre of the greased dish and flatten down with the back of a tablespoon until the bottom and sides of the dish have a thin even layer covering them

– if you have a powerful blender or food processor whizz up the eggs, milk and mustard for about 20 seconds until you have a frothy milkshake consistency

– if you are mixing by hand, whisk your eggs for a full minute to get them nice and fluffy, then gradually add the milk, then the mustard last

– spoon the leeks over the bottom of the pastry, and arrange your beetroot on top. Scatter the goats cheese over the top of the beetroot, then pour the egg mixture all over

– bake for 30 mins, allow to cool and serve with a huge salad

Fermented Beetroot with Garlic, Ginger and Balsamic Vinegar

Ingredients (for two 500ml jars)
2 medium sized beetroot with leaves attached
2 tbsp balsamic vinegar
thumb sized piece of fresh ginger, grated finely
large clove of garlic, chopped finely
tbsp sea salt
filtered water

fermented beetroot

Method:
– before you start, ensure that the jars you are using are sterile

– grate your beetroot bulbs and chop up the leaves, then place in a large bowl

– add the garlic and ginger and mix well

– sprinkle over the salt, then pour over the balsamic vinegar and mix well

– pack tightly into your two jars, then cover with as much water as necessary to ensure the beetroot is totally submerged

– place on a tray with a cloth underneath and lightly screw the lids on. Check at least once a day for a week to ensure that no extra water is needed, and that it’s fermenting as it should be. The longer you leave this to ferment, the tastier it will become

Ridiculously healthy beetroot chocolate cake

Ingredients (for 8-10 slices)
4 eggs
200g freshly grated beetroot
100ml coconut oil
100g coconut flour
50g coconut sugar (you may need more according to your taste)
25g cacao powder
tsp vanilla

OLYMPUS DIGITAL CAMERA

Method:
– preheat your oven to 170C fan assisted/180C non-fan/350F/GM4, and grease an 8-inch cake tin

– beat the eggs with the sugar, oil and vanilla until light and fluffy

– put the beetroot into a large bowl, and add the cacao and coconut flour, mix well

– pour over the egg mixture and incorporate well

– pour into your cake tin, and bake for 30-40 minutes until cooked all the way through

– serve hot or cold, I like mine with a big dollop of fermented double cream

I also used powdered organic beetroot in this paleo rainbow cake to colour the pink layer


Check out the other #FreeFromHarvest posts from these fabulous bloggers

Intolerant Gourmand – GF, DF Blackberry Flapjacks

Intolerant Gourmand – GF, DF Apple Crumble

Glutarama – GF, DF, EF Beetroot Brownie Cake

Easy Peasy Foodie – Copy Cat Nando’s  

The Adventures of an Allergy Mummy – Butternut Squash Soup with a Kick

Free From Fairy – Sausage Stuffed Marrow

Dairy Free Kids – Apple and Blackberry Crumble

Paleo Crust – Vegan Roast Squash and Ginger Soup

The Peachicks Bakery- No. 17 Allotment Pickles

Free From Farmhouse – Vegan Pumpkin Lentil Pasta

Gluten Free Alchemist – Mocha Pear Upside Down Cake

Julie’s Family Kitchen – GF Almond, Pear and Chocolate Cake 

Le Coin de Mel – Vegan Pasta with 10 Hidden Veg Sauce

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