roasted beetroot ideas please!

daska

I made raspberry, beetroot and vanilla jam with my excess. I used 400g raspberries 400g beetroot and 300g sugar, a tablespoon of vanilla extract and juice of a lemon and it was still very sweet. Have had a lot of fun getting people to work out what it is and they've all loved it.

vitamin_joe

make a lovely roast beetroot soup- dice up an onion, fry, dice up some of the beetroot and a potato. throw it all in a pot with some water, add half a stock cube, and pepper to taste, simmer for 20 mins.

delicious! and it turns your pee pink (optional extras- puree half of the soup in a blender, add to the mix and reheat. Also, you can serve this with a natural yoghurt/sourcream topping)

If you make a big batch (double the onion, potato and stock) it should last in your fridge for at least 3 days.

SmlSave

Hi

I like it chopped with garlis and couscous and feta - hot or cold. Or halved with goats cheese and a salad

yum yum

TrixieB

Carrot and beetroot soup is fantastic

hardpressed

Do you peel the beetroot before roasting it?

Chris25

hardpressed wrote: »

Do you peel the beetroot before roasting it?

Yes & no .

You don't have to - just top & tail, unless it's an ancient piece and you'd be better peeling it first (if you have lots to do, those latex gloves are great). Just drizzle oil over, add herbs if wanted, & voila! Young beetroot have thin skins and can be eaten as long as they've been cleaned beforehand.

If you're not eating it as a vegetable but going to use it in a recipe without the peel, peeling it cooked on a fork, is sometimes easier - just make sure you don't use flavoured oil in this case.

champys

daska wrote: »

I made raspberry, beetroot and vanilla jam with my excess. I used 400g raspberries 400g beetroot and 300g sugar, a tablespoon of vanilla extract and juice of a lemon and it was still very sweet. Have had a lot of fun getting people to work out what it is and they've all loved it.

Brilliant, daska - I'm going to try that! Still have gluts of both commodities, and there is a stash of ready-roasted beetroot in the freezer. Is 300g sugar really sufficient for the jam to keep like ordinary jam? Or is it one of those that should be kept in the fridge?

allydowd

Beetroot, grated cheese and salad cream sandwich.

Peartree

Possibly a bit late as you needed to use it today, but if you did freeze some...

Serve as a side dish with a dressing of cream and a bit of horseradish. Lovely with roast beef. It is in one of my cookbooks but I can't remember which one so I apologise to whatever celeb chef I'm ripping off!