Tag Archives: Beetroot

Xmas day Rhizofantastigora dinner 2021

Xmas dinner in Malvik has been nut roast and roasted roots every year since 1984! This year there were 27 different roots: parsnip, 15 different varieties of potato, bulb onions, Tigridia (cacomitl), wapato (Sagittaria), carrot, beetroot, oca (red and yellow), Madeira vine (Anredera cordifolia), yacon (Polymnia), garlic (Allium sativum), Dioscorea polystachya (Chinese yam) and chicory root (at the top).
The nut roast was made from ground walnuts, hazelnuts and almonds with grated carrots, onion and beetroot with garlic, golpar (Heracleum seed spice), egg, salt, pepper and chili, bedecked with buckwheat groats (home grown by a friend in Czechoslovakia), Himalayan balsam seed,  caraway, dill and alpine bistort bulbils (Polygonum viviparum).


Beetroot harvest and “blood” burgers for dinner again

This week I harvested the beetroots and being more or less 100% self-sufficient in vegetables, seasonal food is the thing! My favourite way to use beetroot (both red, yellow and white cultivars) is to make vegetarian beetroot burgers (patties), known in our household as blood burgers!
The beetroot is first steamed (I used the wood stove), then grated and mixed together with fried Egyptian onions (luftløk) bulbs and garlic with Himalayan balsam / kjempespringfrø (Impatiens glandulifera) seed. Chili, salt and pepper and golpar /ground seed of any Heracleum / hogweed species (instead of cumin) are then mixed in with eggs and 100% wholegrain emmer wheat flour (or any other grain) to bind the patties. Finally, we fried the patties in butter! Good wholesome slow harvest food!