Influx of Beetroot

PasturesNew

If you boil them (or bake them in foil), then peel them, you can pickle them.

http://vegbox-recipes.co.uk/recipes/beetroot-recipe-5.php

candice56

Thanks, love those ideas shame i currently have two very large jars of pickled beetroot or I would have a bash at doing my own.

Love the thought of either roasting or having with salad, mmmm *drools*

kippers

I sometimes cook them, slice and freeze them (without blanching) and they last for ages and only take about half hour to defrost if you take a few slices out when you want them. Makes a change from pickled beetroot.

kings981

Beetroot chocolate cake - is very delicious and almost healthy - google it for a recipe.

If you are going to roast them - the best way in my opinion. Top and tail, sprinkle with salt, wrap in foil and bake for 1 - 11/2 hours at 200c ish, depends on the size of the beetroot. Once cooled you can then peel it - you never peel them before cooking, to prevent them bleeding.

You can then add this too salads.

Oh and how could I forget my beetroot pesto recipe. Looks fantastic stirred in to pasta. Roast your beets, when cool blend in a food processor with a handful of pinenuts, garlic (as much or as little as you like), cheese - parmesan, or cheddar if thats all you've got, handful of parsley if you've got some too. Whizz with enough olive oil to make a paste. Spread on toast, stir into pasta etc. I highly recommend this dish and not as scary as it looks.

Churchmouse

We had cold beef with salad, mostly homegrown, tonight. DH does love his hot buttered new potatoes with salad, tonight we also had fresh cooked hot beetroot, exquisite Mine were smaller than yours, golfball size, and boiled in about 15 minutes.

Pink.

Hi candice,

There's an earlier thread with lots of ideas for using beetroot that should help so I've added your thread to it to keep the suggestions together.

Pink

hotcookie101

MMMM roasted beetroot and goats cheese salad-drool!
(wonder if mine is big enough to eat yet!)

hungrynurse_2

can anyone tell me how to pickle beetroot? Ive done a bit of a google, and found malt vinegar boiled, is this true? Immagined it would be white vinegar? Looked on a jar, an it talks about sweetened vinegar, so do I add sugar? very confused by something seemingly so simple!

smartcat04

Once cooked beetroot is lovely cold grated with some grated apple. Adding a bit of grated raw onion gives it a bit of a kick. Nice as a cold accompaniement with salads,cooked meats.
Adore beetroot but unfortunately only had pea sized ones from my garden this year.

Confuzzled

hungrynurse wrote: »

can anyone tell me how to pickle beetroot? Ive done a bit of a google, and found malt vinegar boiled, is this true? Immagined it would be white vinegar? Looked on a jar, an it talks about sweetened vinegar, so do I add sugar? very confused by something seemingly so simple!

in most cases you can substitute malt vinegar for white vinegar, it's really a matter of taste and the end results colour. as for the sweet thing, if you like your pickled beetroot sweet like i do then yes, you'll need to add sugar to achieve this as though they are naturally sweet on their own the vinegar overrides a lot of that.

does anyone know if you can add a pinch of bicarbonate of soda to pickled things to reduce the need for sugar like you can for jams and pie making?