Blender beetroot from Time to Eat: Delicious Meals for Busy Lives (page 71) by Nadiya Hussain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on September 29, 2020

    I saw this recipe and thought, "that is probably not good, but I have to cook it." Well, I was pleasantly surprised! I had to make some changes based on what I had on hand (dried chili and dill instead of fresh) and I reduced the amount of feta per personal taste.I have tried this on both long and short pastas and I like it much better on long pastas, especially linguine.

  • Ro_ on September 30, 2019

    I thought this made a really unusual pasta dish - in a good way! The beetroot, lemon and dill gave a distinct scandinavian flavour. It was really quick and easy to whip up. For next time, I'd use less garlic (since this is basically used raw blended into the sauce, the taste is quite strong), and add more lemon to the feta and dill. In fact I ended up squeezing more lemon over the top of the finished dish, and it really made it sing. I didn't have any fresh red chillis so used chilli flakes, and it gave a really nice background heat to the dish.

  • dprostrollo on August 22, 2019

    I used pickled beetroot and it was overpowering - too many flavours. Don't make the same mistake!

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