beetroot

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beetroot

see betavulgaris.
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BEET In a small pan, simmer 1 cup shredded or chopped raw red beet (about 1 medium) in 1 1/4 cups water for 30 minutes, covered.
The aim of this work was to determine the effect of supplementing different fertilizers (organic, chemical, biofertilizer and yeast) and different harvesting stages on growth, bioconstituents (polyphenols and betanin) and in vitro antioxidant activity of red beet roots.
Red beet juice and saffron were added to help the burger look more meat-like; Post said the lab-made patty had a yellowish tinge.
By 1821, beets were common in America, and women often used the juice from a cut red beet as rouge for their cheeks.
Good varieties include the golden beetroot, Burpees Golden, which looks good in the vegetable garden and is a bit different from the traditional red beet.
Fill a cocktail glass with ice cubes, and stir in the rum and red beet puree.
The Overseal product line includes natural beta-carotene, carmine, curcumin, paprika and turmeric, as well as an anthocyanin-based range, red beet, caramelized sugar and lutein.
Agreement on call for Salads September 2014 - August 2018 - Lot 1: Celeriac salad;- Lot 2: Tabbouleh-vegetable;- Lot 3: Greek salad;- Lot 4: Mexican salad;- Lot 5: Seafood salad;- Lot 6: Red beet salad;- Lot 7: Bulgarian salad;- Lot 8: cubed potato salad;- Lot 9: Pasta Salad;- Lot 10: Rice salad with vegetables;- Lot 11: Herring Salad;- Lot 12: Buddy Bites;- Lot 13: Tomato mozzarella.
lemon Applewood chips, for smoking For The pickle tots: * 3 pounds 12 ounces shredded russet or Kennebec potatoes 4 ounces unsalted butler 1 3/4 ounces gelatin sheets 1 pound, 6 ounces shredded dill pickles, squeezed dry 1 3/4ounces Activa 1/2 ounce agar agar Cornstarch, for dusting Salt For the red onion yogurt: * 1 large red onion, cut into medium pieces 1 pound, 9 ounces Greek yogurt l 1/4 ounces red beet juice Cayenne pepper Salt To serve: Canola oil, for frying For The garnish: Sliced green onion tops Dill sprigs * yields more than needed for plating
The menu includes an appetizer of crab cakes served with 2003 King Estate Domaine Pinot Gris; Roasted Yellow and Red Beet Salad With Proscuitto and Watercress served with 2002 King Estate Domaine Pinot Noir; Roasted Oregon Lamb Chops With Wild Mushrooms and a Pinot Noir Reduction Sauce served with 2001 King Estate Pfeiffer Vineyard Pinot Noir; and Oregon Rustic Pear Tart With Lavender Sorbet served with 2003 King Estate Pinot Gris Vin Glace.
Gorgeous heads of green and creamy white cabbage, noodles made lovingly by hand, slowly simmering soups redolent with caraway and dill, and magenta tureens of red beet borscht are all hallmarks of Polish food--a hearty, simple, flavorful cuisine.