15
beetroot bread
Fresh yeast
10g or equivalent weight of dried yeast
Strong bread flour
500g
Salt
2 tsp
Water
350ml, at body temperature
Beetroot pulp
125g (about 3 beetroots)
• In a large bowl rub the yeast into the flour, then add the salt and the water, mix all the ingredients with
1 hand for 2-3 minutes until the mix begins to come together, and then add the beetroot
• Empty dough out onto an unfloured work surface, it will be very sticky but if you work with it,
incorporating air onto it, the dough will dry and become smooth within about 10 minutes (you can
also use a food mixer and dough hook for this stage).
• Place in a clean bowl and allow to rise in a warm area, until doubled in size. Shape it into a round loaf
or place in a greased loaf tin of your choice. Sprinkle the top with a little extra flour. Allow to double
in size again. When it is nearly ready, preheat oven to 250°C/Gas 9. Cut a slash in the top of the
loaf with a sharp knife and place in the oven for around 30 minutes, until base of loaf makes a hollow
sound when tapped (cooking times will vary depending on shape you make and tin chosen etc.).
Allow to cool and then slice and use
Ingredient
Quantity
reCiPes usinG the PuLP froM the JuiCer
VeGetabLe burGers
-
makes 4 burgers
Olive oil
2 tbsp
Yellow onion
1, peeled and finely chopped
Garlic clove
1, peeled and finely chopped
Smoked paprika
1 tsp
Green vegetable pulp
250g
Can kidney beans
400g rinsed, drained
Parmesan cheese
50g grated
Salt and pepper
• Heat 1 tbsp oil, add onion, garlic and paprika and cook until the onion and garlic are soft and
translucent. Add the green vegetable pulp and kidney beans and cook for 5 minutes, remove
from heat
• Add parmesan, mix well. Taste and season with salt and pepper. Shape using cooking rings and press
down firmly
• Place remaining spoon of oil into pan, add the burgers and cook for 3-4 minutes on each side,
until browned and warmed through. Serve in buns with salad and your favourite relish or salsa
Ingredient
Quantity
