roasted beetroot ideas please!

hotcookie101

I roasted about a kilo of beetroot the other day while I had the oven on, now I am having a mental blank what to do with it. Like the idea of risotto but all the recipes I have found involve raw beetroot.
Can any one provide me with inspiration/ideas what to do with cooked beetroot, as I really need to use it today.....
Thanks

Penelope_Penguin

hotcookie101 wrote: »

I roasted about a kilo of beetroot the other day while I had the oven on, now I am having a mental blank what to do with it. Like the idea of risotto but all the recipes I have found involve raw beetroot.
Can any one provide me with inspiration/ideas what to do with cooked beetroot, as I really need to use it today.....
Thanks

Here's a thread I'll merge this later, to keep ideas together.

You could always add the cooked beetroot at the end of the risotto, and just warm it through.

Cooked beetroot freezes well. I like slices on a cheese or ham roll :T

Penny. x

hotcookie101

Thank you I did search but couldn't find that thread (I had a feeling it would exist!)
Do you freeze it sliced (open freeze) or as chunks?

Chris25

Penelope_Penguin wrote: »

. I like slices on a cheese roll :T
Penny. x

just made for cheese - yum yum!

I like it mashed into potatoes - turns them a lovely pink

If you didn't roast it in flavoured oil, you could try it in a cake? http://www.riverford.co.uk/recipes/recipe.php?catid=8&recipeid=584 if you haven't tried chocolate & beetroot cake before, it's gorgeous & rich

shykins

slice it and pour pickling vinegar over it and voila pickled beetroot for rest of year

hotcookie101

Thanks, I am leaning towards using some for cake! Sounds great. Do you know if I can sub groundnut oil for the recommended sunflower or corn oil (riverford recipe seems to be the same as the choc beetroot muffin recipe on the other beetroot thread)

Chris25

I don't see why not - temperatures not that inmportant as you're baking not frying. I usually use whatever I've got. Bought some rice oil on offer so I've been using that up in anything & everything

If you look at the riverford recipe, in the index to the left, there a recipe for beetroot (& sultana) cake.

hotcookie101

Ok sorry! next question! I only have an 20cm (8inch) round cake tin and it calls for a 9inch one, so shorter or longer or the same to cook?

Primrose

We make a nice warm mixed salad which is a meal in itself with:
1. Chopped cooked potatoes
2. Chopped red onion or spring onion
3. Chopped cooked beetroot
4. Chunks of smoked fish (kippers, smoked haddock or smoked trout)

Mix together and combine with a mayonnaise/creme fraiche dressing which is nice if you have some herb dill to mix in with it.

Chris25

hotcookie101 wrote: »

Ok sorry! next question! I only have an 20cm (8inch) round cake tin and it calls for a 9inch one, so shorter or longer or the same to cook?

http://allrecipes.com/HowTo/Cake-Pan-Size-Conversions/Detail.aspx this is a useful site for when you need to chop & change

so looking at this - the pan size will be fine but one of the posters has suggested that as the cake will deeper it may need longer cooking (depends on your oven anyway) but just check after the normal cooking time, in case - plus that will giove you an idea how close to being done it is. Then again after 5 mins?

hotcookie101

Thanks all, the cake is in the oven (and if it tastes anywhere NEAR as good as the mix it will be amazing-I just regressed 20 odd years to being a kid licking the mixing bowl (and the spatula! Something I never got to do as a child-had to share-BOO!) Do you think serving it with creme fraiche is a good idea to take some of the sweetness away?
Am going to use most of the remainder chopped up in a risotto tonight-I reckon will make like a regular risotto, adding some chopped very small at the start with red onions and some nearer the end, and serve with crumbled goats cheese YUM YUM!