Influx of Beetroot

The_Thrilla

Boil them, make chips with them.

Beetroot wine is supposed to be quite strong.

Borshch - beetroot soup - is magnificent. Can also be drunk cold.

Beetroot can be used in or as a vegetable juice

I can confirm that the leaves and the stalks are perfectly edible.

parsonswife8

Two slices of buttered fresh white bread, thinly sliced beetroot and onion....equals my favourite sarnie for school when I was young.

meritaten

er - I get the impression that some of you are pickling RAW beetroot! I have always (and my mum and my nana and everyone else I know) cooked it first!
then peeled it and sliced it (if large) then packed into sterilised jars. to some jars I add a teaspoon or so of white sugar and labelled it sweet pickled beetroot. you can do the same with the silverskin or small onions.
parsonswife - I too love beetroot sandwiches - to me thats the taste of late summer!

butterfly72

I've just cooked up some beetroots from my allotment. I've had a search and might do a Beetroot and chocolate cake. Anyone tried this?

feclmum

i got a recipe off here last year which was gorgeous it was for beetroot and chive jelly everybody loved it...cant find the post now so i will copy and paste my copy...
Beetroot & Chive Jelly
Prep time: 15-20 mins Cooking time: 1½ hours Yield: approx 450g/1 lb
3 large beetroots (uncooked)
700ml/1¼ pints water
140ml/¼ pint distilled malt vinegar
225g/8oz preserving sugar (sugar with added pectin)
45ml/3 tbsps snipped chives
Peel and slice the beetroot and put into a preserving pan. Add the water and cook for 1 hour (or until the beetroot is very soft).
Push through a sieve with a wooden spoon. Return to the pan with the vinegar and sugar. Stir in and heat gently until the sugar dissolves.
Bring to the boil and boil rapidly until setting point is reached.
Stir in the chives.
Pot as normal.

Mrs_Jojo

We love beetroot, I just bake it for about 3 hours in a moderate oven, cut the tops off first and wash it and then peel when baked. Freezes well for when you have loads too :-) OH loves beetroot and it does have the effect of turning everything pink - he now is a bit more used to that and goes from bowel cancer to beetroot in about three minutes - a vast improvement on the worrying half hour he used to have!

Patchwork_Quilt

Have eaten grated beetroot cooked in orange juice and separately, sliced beetroot under cheese sauce, when out but no recipes I'm afraid.

jacky_horn

Galtizz wrote: »

Cook them as normal to soften them then chop them up quite small.

Make a blackcurrent jelly (as normal) and put the beetroot in it before you put it in the fridge to set- I think you use the same quantity of beetroot as jelly, let it set.

Serve as a sort of beetroot salad. (you can use packet beetroot too)

Or Borsch, here's a recipe:
http://212.58.224.125/food/recipes/database/borschbeetrootsoup_12298.shtml

I haven't tried this recipe but I have had traditional borsch at a proper Polish Christmas Eve meal - it was lovely

When making the jelly I always add vinegar - a good splosh to the water. It gives it its required tang. It is a great side dish with curry.

bellamonkey

Hi
First year on our allotment and planted far too much beetroot. I have had it roasted and grated it raw for salads so far. Would love a great recipe for pickled beetroot or any other suggestions. :j

valentina

http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/chocolate-and-beetroot-brownies-recipe_p_1.html

Chocolate and beetroot brownies
Mmmmmm...