Cooking beetroot in the slow cooker

plumduff55

Hi, after many google searches (that did not give an answer) I went ahead and cooked 3lb of beetroot in the slow cooker yesterday. I half filled the cooker with boiling water and cooked on high for 6 hours - I actually forgot all about it or I would have checked it earlier. . The beetroot was quite large and it was cooked perfectly.

kinkyjinks

Hmmm I wonder if anybody has a solution for this. I have some massive beetroot (turnip/swede sie depending on your nationality) at the lottie so thought that the best way to get it tender would be to cook it overnight in the slow cooker. They are lovely and tender, taste just right but the flesh is pink?

I followed all the usual rules, left them unpeeled with roots and about 1 inch of stem on so it can't be that. They were half covered in water and I never added anything else.

It's a complete mystery to me and I have loads of oversized beets left so am open to any ideas.

meritaten

slow cookers are fine for stews and casseroles etc. but for veg? all that slow cooking leaches the taste out of them IMHO. and then the cooking liqour is thrown away! you are chucking veg stock!
There is a reason that beetroot is served either roasted (delish), or boiled and served as hot veg or then cooled and pickled. It doesnt NEED to cook for hours and the quicker it is cooked the more the flavours stay in the veg and not the cooking liquid.
I love beetroot as a hot veg - its amazing served with gammon or ham and you only need to sprinkle some pepper or butter (or both) on it!

kinkyjinks

meritaten wrote: »

There is a reason that beetroot is served either roasted (delish), or boiled and served as hot veg or then cooled and pickled. It doesnt NEED to cook for hours and the quicker it is cooked the more the flavours stay in the veg and not the cooking liquid.

Under normal circumstances I'd agree completely but these beetroots are so large that it is impossible to cook them quickly. I could only fit 2 of them into the slow cooker at a time, they're so large.

I might try cutting back the time a bit though because they do look over cooked.

ubamother

kinkyjinks wrote: »

Hmmm I wonder if anybody has a solution for this. I have some massive beetroot (turnip/swede sie depending on your nationality) at the lottie so thought that the best way to get it tender would be to cook it overnight in the slow cooker. They are lovely and tender, taste just right but the flesh is pink?

I followed all the usual rules, left them unpeeled with roots and about 1 inch of stem on so it can't be that. They were half covered in water and I never added anything else.

It's a complete mystery to me and I have loads of oversized beets left so am open to any ideas.

I would make two suggestions - firstly, varieties grown in lotties may be very different in colour, shape etc. than the standards grown commercially - as the taste isn't affected this may be why you have a colour difference.

Secondly, if you think the colour has leached out, try cooking them a different way - two ideas that might help: 1, gently clean, wrap in foil and cook in oven until tender, peel when cooked or 2, peel, cut into big chunks, put in pan with several garlic cloves, crushed at bit but whole, chunks of onion if you fancy, salt, olive oil, lemon juice, thyme and a drizzle of honey (or whatever other flavours appeal to you!) - cook in oven in pan with lid on until tender. Both of these methods 'steam' them slightly using mainly their own juices, so the colour shouldn't leach. Either method gives you lovely pink hands for a while if you don't wear gloves!!

kinkyjinks

ubamother wrote: »

2, peel, cut into big chunks, put in pan with several garlic cloves, crushed at bit but whole, chunks of onion if you fancy, salt, olive oil, lemon juice, thyme and a drizzle of honey (or whatever other flavours appeal to you!) - cook in oven in pan with lid on until tender. Both of these methods 'steam' them slightly using mainly their own juices, so the colour shouldn't leach. Either method gives you lovely pink hands for a while if you don't wear gloves!!

Mmmmm that sounds absolutely lush. Cutting them into chunks might do the trick. I've never thought to do that before because I assumed the colour would leach out. Thanks.

forgitit

Hi from PamC, Australia

The slow cooker recipes are interesting. I have just put 9 home grown beets in the slow cooker on 5 hours. By the morning they will be cool enough to peel and chop - I don't slice, we like chunks.

Once they are cold (they should be in the morning) I will chop and put them in: ((this is for 4 beets, so adjust accordingly))

4 beetroots
1 1/2 cups white vinegar
3/4 cup water
3/4 cup sugar
1/2 teaspoons peppercorns
1/2 teaspoons cloves
1 bay leaf
1/2 teaspoons mustard seeds
1/2 cinnamon stick
1/4 teaspoon salt

Place vinegar, water, sugar, peppercorns, cloves, bay leaf, mustard seeds, cinnamon stick and salt into pan, bring to boil. Simmer 5 minutes and strain. Spoon beetroot into hot, sterilised jars and top up with the vinegar mixture. Seal. Store in a cool place.

Enjoy. PamC