Sentences with phrase «depends on the beets»

Not exact matches

Dinner — mostly vegetables, cold or hot depending on the season, like a beet and cucumber carpaccio with green peppers.

Note: beets are variably sweet / salty depending on the season in which they're harvested.

Bake for longer depending on how tender you like your beets.

(The roasting time will depend on the size and age of the beets.)

Set both foil tents on a small cookie sheet or pizza pan and bake in a preheated oven until the beets are tender (about 55 minutes; time may vary depending on the size of the beets).

2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish

Hi Susan, I suppose that this depends a bit on how moist the beets are, and how hot your oven runs.

Borscht without beet called schti and you have a whole variety going on there depending on type of cabbage you use.

Cover dish with foil and roast until knife tender, about 30 to 45 minutes, depending on the size of beets.

(Note: Depending on the size of your beets, it may take up to 1 hour until they are fork tender.)

Depending on the size of the beets, this could take from 35 to 75 minutes.

(cooking time depends on size of beets) When tender, remove from oven and let cool.

Beet & Raspberry Purée 1 cup / 125 g raspberries (fresh or thawed frozen) 1 small raw beetroot (approx 65 g / 2 oz), peeled and coarsely chopped or grated (depending on the strength of your blender) 1/2 lemon, juice 2 tbsp water 2 soft dates, pitted

One of the following depending on desired color: 2 small red beets, shredded on a box grater, 2 tablespoons ground turmeric, or 1 cup blackberries

Bake the beets on a baking sheet lined with aluminum foil, for 1 to 1-1/2 hours, depending on the size of the beets, until they are tender when pierced with a fork.

Cover the pan tightly with aluminum foil and roast until the beets are tender (a knife should slide in easily), 45 to 60 minutes, depending on size.

Wrap in foil, place on a cookie sheet and roast until tender when pierced — about an hour and a half, or it could be less, depending on the size of the beets.

(If you're in a hurry, place the beets in a microwave - safe dish, add 1/4 cup water, cover loosely, and microwave on high until they are tender, about 10 minutes, depending on size.

Add beet and cook until soft, about 40 - 60 minutes, depending on size.

Cooking whole beets can take between 45 — 90 minutes, depending on their size.

Depending on the nature of plant - growth environment for sugarcane or beet root, sugarcane and / or beet molasses used in the fermentation process, may be highly concentrated in harmful things like insecticides etc..

Chop the beets in to large chunks that are 1 to 1 1/2 inches — cutting them into quarters is typically good depending on their size.

• 2 frozen bananas • 1 medium dragon fruit • 1 medium beet, raw • 1 tablespoon chia seeds • 1 teaspoon fresh ginger root • Pinch of cinnamon • 1 to 2 cups of water (depending on desired consistency) • Optional: Scoop of vegan protein powder

Roast for 45 to 55 minutes (time will vary depending on the size of the beets).

Making the ravioli: Take a beet slice and spoon a tablespoon, or a couple teaspoons depending on size of beet slice, of cashew cheese onto one side.

Bake the beets for 45 - 60 minutes (depending on the size).

Baby greens Bok Choy Borage Basil Broccoli (leaves and top) Brussels sprouts Cabbage (red, green, Chinese) Carrot / beet tops Celery (leaves are good) Chickory Collard greens Dandelion greens (and flower) Dock Endive Escarole Kale Leaf lettuce Mustard greens Parsley (Italian or flat leaf best) Radicchio Romaine lettuce Swiss chard (any color) Water cress Fruits and other Vegetables (Treat Foods) Depending on the time of year, rabbits in the wild would have access to additional foods such as fruits, vegetables and flowers.

Leave to cool slightly before peeling the beets and cutting them in half or quarters, depending on size.