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Beetroot and Apple Salad
Blend together until roughly chopped:
400gms of beetroot peeled and quartered, 100gms of carrot roughly chopped, ¼-½ small red onion quartered, 1 small green apple quartered, 2 tbl spoons of fresh coriander leaves, 2 tbl spoons of olive oil, ½ lemon juice.

Beetroot Cake by Jenny Awbery
This cake is a spectacular crimson colour and is very moist. I promise it doesn’t taste like beetroot! You can substitute part grated carrot for some of the beetroot,  if you prefer.
Heat oven to 180C.
Sift together 200g self raising flour, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 1/3 cups brown sugar 
In another bowl or food processor, thoroughly mix together 185g softened butter, 3 eggs and juice and grated zest of one orange
Butter bottom and sides of 8” cake tin and stir in 2 cups grated raw beetroot and orange zest, pressed lightly into cup. 
Pour beetroot mixture into flour mix and blend well.
Glaze: Heat glaze ingredients in a small pan until melted and pour over top of hot cake. 3 tablespoons marmalade, juice of one orange, tablespoon of honey.
Bake for 50 minutes or until skewer comes out clean.