Beetroot Babies…
by girlinafoodfrenzy
Hands up if you like Beetroot, me! I love these Beetroot Babies, whether in a Hamburger, salad, dip, or even a cake! Yes, I have tried a vegan version of chocolate cake in the past and it so happened to have a not-so-secret ingredient of the Purple stuff no less.
I’m also a tea lover too. Not only for drinking, but it appears in many other variations for cooking. Beetroot and Tea, hmm is it even possible to combine two varied ingredients such as these?
Perusing beautiful recipes & ingredients can often be inspiring. If I’m looking about to see what folks are cooking, either on the web, blogs, telly or a plethora of beautiful cookbooks or magazines (I should just put down…) it’s so wonderful to view the seasonal variety throughout and to pique the interest of my taste buds of course!
That’s exactly how this eclectic salad was born. A variety of vegetables, fruits and herbs which speak to me immensely and hopefully to you too. Here it is, a Beetroot, Pomegranate & Fetta Salad with Tea Salt
Like this, you might want to see:
Pan roasted carrots, with candied walnuts & brussel sprouts
Crab Cakes, with corn, ricotta & coriander
Ricotta Fritters, two ways
At first glance, when I saw the word beetroot in the headline, it was an immediate thumbs down. BLECH!!! But the more I read, the more fascinating it became. Now I have to try this amazing recipe. Tea salt? Girl In A Food Frenzy … you’re a madwoman!!!
So glad I could convert you Stephen! The Tea salt is the best bit, perfect on the sweet beetroot, on soft boiled eggs and even chicken. The flavours are so fresh and the citrus and smoke of the Lady Grey or earl grey bring it all together, good luck!
This looks absolutely gorgeous my friend, you make me want to love beets
Cheers
CCU
Thanks Uru, I think it would work on many other things too. It’s amazing when two (fairly common) ingredients come together to make something so good!
I’m growing baby beets, so I’m keeping this recipe up my sleeve for when they are ready. Great recipe, very inventive. Did it come out ok?
Hey Andy, it’s a recipe that would work with both baby beets or mature ones, truly I’m looking forward to seeing the home grown version on your blog. The tea salt is quintessentially Asian, similar to five spice powder, used for Tea smoked duck and the marbled soy eggs too.
It’s just a lovely change from the standard salads and earthy enough to feel nourished in the colder weather now, hope you and the family enjoy the recipe!
You’ve sold me. Now fingers crossed I don’t kill my baby beets!
Hopefully mother nature will be kind!
Love beets! Never tried baby ones, I guess I’ll have to grow them! Looks delish, as always!
Baby beets or mature, either would work fine, it’s the tea salt which has the starring role! I was only thinking of your garden recently and wondered if you’d found a use for all those onion chives growing in your backyard yet. I made a stir fry for regular consumption (aka not the blog) and it was simply the chives with sesame oil, salt and sugar. Simple, lovely & tasty!
Wow, that sounds great! Especially since I still have a ton *and* I’ve found out I’ve got to cut some things out of my diet. I’ll try it and let you know how it goes! Thanks!
I figure you’ve probably tried them a billion ways already, but perhaps one more wouldn’t hurt. The Chinese method is to really cook them down, sometimes they’re even a little charred.
Alice, this looks gorgeous! Wow….tea salt? How was that?
Hi Carla, it’s lovely. I used a Lady Grey (Twinings brand) but earl grey & lapsong suchong apparently work well too. I also had some sprinkled on chicken which was fantastic, the bergamot flavours came through so beautifully.
Did you boil the tea first? Or just add in as is? Super interesting!
Just as is, crumble or (use a mortar & pestle) & combine with the sea salt flakes. You’ll find it very useful
My hand is high up in the air! Fantastic photos and such an interesting and delicious selection of foodstuffs.
Well I know you’re a tea lover and I do like to include something fun for my vegetarian pals out there. I love beetroot and wanted to try something different with the salad. I hope you enjoy your day anyhow!
Thanks Alice, I though your combo was inspired! Very wet here, far more rain than usual this July, I hope you’re staying cosy.
Likewise, I’m surprised to hear its still wet in Scotland but I guess that’s the Uk in general. Think of how lush and green all those Tearoom gardens will be when you’re out & about
Hmmm wow!
Was thinking about you this wknd, One of my friends from Sardegna (island South Italy) had a birthday and she cooked. As usually, for 20-25 people. She loves beans and already mentioned the whole menu would consist of beans. I thought she was joking & didn’t take her seriously untill she presented the food… WOW! For sure you’ll believe me that the traditional Sardinian dessert containing pure cacao and beans combined with fresh strawberries & whipped cream was heavenly.. I’m sure you would have loved it too, you seem to like funky combinations too.
Oh to be there for that feast! I hope you took many wonderful photos, or perhaps you’ll re-create her special recipe for us all? I love to find something quite unique, be it an unusual vegetable, everyday food cooked differently or even a style or presentation that really highlights the dish. Thanks for sharing, now I just need to make a new friend from Sardinia!
Oops forgot, no pics! Someone did make some with a cam. It was an experiment for her too so the dessert didn’t look as it should have but tasted amazing.
Helped her with some stuff btw so to pay me back she’s cooking for me tomorrow again! And yes she’s a great cook. She’s the momma of all my Italian (mostly lazy & male) friends. I’m planning to visit Sardegna in fall with her, can’t wait!
Plus her bean-party inspired me to want to do a pulpo-party one day, a party with my favourite food in as many ways as possible! I already decided dessert will be a beautiful refreshing sorbet….with the ink from the octopus…
I’ll send you an invite in time (can’t get the freshest octopus in The Netherlands so it will probably be in Croatia).
Now it’s my turn to say wow. A sorbet with the squid ink, incredible, I truly look forward to seeing your photos of that
It’s true what they say, food shared with friends truly is the best!
Gorgeous salad! The colors are fabulous! Gorgeous jewel tones. Beautiful.
Tea Salt is the new revelation in my cooking repertoire! Beetroot is so wonderful for our colder weather here in Australia. Simple enough for a salad, but feels hearty enough to enjoy in wintertime too!
What a creative and colourful salad. I’m also a really big fan of beet root…although it’s something that I don’t always want to cook myself!
It’s something I rarely cook at home myself but when I see something gorgeous in the markets, I’m really inspired to mix it up in the kitchen
Thanks for stopping by.
I recently began to start eating beetroots but boy I didn’t think they’d be so flexible! I guess they might be good for natural colouring when put in cakes too!!
Thanks Sammie, the tea salt was a true revelation but with the beetroot, it went to rock star status. I remember it looks great in desserts (especially with chocolate) because of the deep hue.
What a creative idea! Never would have thought to put these two together and they look wonderful.
Thank you, looked pretty but even better, tasted good and I know it’s good for me too
very healthy indeed!:)
I love salads with roasted beets. They pair so well with goat cheese- especially when it’s slightly warmed and maybe breaded with a little almond meal. Yum!
Thanks Alicia. I too am in love with good root veggies at this time of the year (currently being winter in Australia) Goats cheese seems to be the fave with a lot of cooks out there too.
thanks for stopping by!