How do i cook fresh beetroot

squiggle37

Hiya i have grown some beetroot for the first time, its ready to be picked, How do i cook it???
Many thanks in advance for replies.

thriftlady_2

Well I wash it and dry carefully and wrap it unpeeled in foil and bake until soft. About 40 mins in a hottish oven I think (long time since I did it). Then you can gently rub off the skins without getting completely covered in pink:D

It is lovely and sweet this way -ooh I wish I had some to add to my corned beef hash now.

squiggle37

thriftlady wrote: »

Well I wash it and dry carefully and wrap it unpeeled in foil and bake until soft. About 40 mins in a hottish oven I think (long time since I did it). Then you can gently rub off the skins without getting completely covered in pink:D

It is lovely and sweet this way -ooh I wish I had some to add to my corned beef hash now.

thanks i wasnt too sure if i skinned them first or not...that sounds lovely gonna cook a couple of them like that tomorrow for tea:D

ubamother

another way is skin them, chop them into big pieces, put in an ovenproof dish/roasting pan with a couple of garlic cloves, pepper, salt, and a drizzle of olive or other oil and simply roast. Sometime I also add thyme, and/or a squeeze of lemon. But you will get pink hands unless you wear kitchen gloves!

gritts

For pickling I can recommend Delia

http://www.deliaonline.com/recipes/pickled-beetroot-with-shallots,909,RC.html

Penelope_Penguin

You could try this - beetroot in the slow cooker.

Penny. x

Mrs_Cupier

Or, you can boil them (unskinned, or you lose all the juice and colour and flavour) for about 20 mins, then scrape the skins off and slice or chop. If the skins won't scrape off easily, they're not cooked. Don't top and tail before cooking under any circumstances, or they 'bleed' everywhere. Just twist off the leaves, wash gently and put in a pan with water to cover (like potatoes). They're enormous fun boiled and then chopped really small and mixed into mashed potato. It goes shocking pink and my 3 year old will eat masses of it.

Altenatively, if you boil them then change your mind about eating them hot, you can skin them, slice them, and put them (hot) into (hot) jars and cover with (hot) white vinegar and allow to cool and the jars to seal. Instant pickled beetroot that is MUCH nicer than the stuff you can buy. We've eaten it the day I bottled it before, and it only improves with the keeping.

Enjoy the fruits of your garden!

Zazen999

Mrs_Cupier wrote: »

Or, you can boil them (unskinned, or you lose all the juice and colour and flavour) for about 20 mins, then scrape the skins off and slice or chop. If the skins won't scrape off easily, they're not cooked. Don't top and tail before cooking under any circumstances, or they 'bleed' everywhere. Just twist off the leaves, wash gently and put in a pan with water to cover (like potatoes).

I'm doing this right now; and I'll be chopping when done and mixing with onion and mayo for a purple beet salad.

Mrs_Cupier

Zazen999 wrote: »

I'm doing this right now; and I'll be chopping when done and mixing with onion and mayo for a purple beet salad.

Sounds lovely. Don't mention it to Mr Cupier, I'll be on a Saturday night mission for emergency beetroot before I know it!

squiggle37

thanks for replies
i dont know way to cook them they all sound lovely, only got 8 beetroots rest got eaten by bloomin snails.

Zazen999

Mrs_Cupier wrote: »

Sounds lovely. Don't mention it to Mr Cupier, I'll be on a Saturday night mission for emergency beetroot before I know it!

It was from my garden - we grow beetroot right outside the back door mainly for the leaves and they were baby sized.

It might just be my new favourite way of preparing it though - the colour was truly lush and the taste even better.