Influx of Beetroot

RAS

Keep it in the ground if possible (although with this weather that might be a challenge).

I_wanna_live_for_free

chocolate and beetroot cake

or

boil it and serve it hot with cold meat (gammon) as a veggie

Yum.

kitschkitty

I love beetroot, with balsamic vinegar, great with salads, gammon/ham, cold meat, chicken or turkey, cheeses, couscous...

I have yet to make a beetroot soup (but it's ion my list) but personally don't like beetroot and chocolate cake!

Tish_P

Borscht is another classic. Russians serve it hot or cold depending on the weather, with sour cream stirred in. I prefer hot though!

aliadds

This chocolate and beetroot cake is excellent but it is best to use a food processor to 'blitz' the beetroot

lostinrates

I just grated some into our coleslaw for tonight. It makes a superb raw salad, julienned with orange juice is delicious.

meritaten

I love beetroot.
it is lovely cooked as just a vegetable and served with a little butter and pepper. when cold it is brill with salads.
I sometimes add some cooked beetroot to mash - to make 'pink princess mash' to amuse the granddaughters - only a little, just enough to colour it!
I love beetroot when its been roasted - seems to sweeten and intensify the flavour.

craigywv

just getting back to you all now busy busy day thank-you so much for all your replies i shall def try out the choc cake and the coleslaw recipes also like the sound of the honeyed roasted ones in fact i fancy them all thank-u all for your help xxx

daska

beetroot marmalade - this is great with cheese and we also serve it with roast duck and mushroom risotto

beetroot, raspberry and vanilla jam - half and half by weight but reduce the sugar as the beetroot adds a lot of sweetness.

meritaten

craig, I dont mean to be patronising but, you did say you had never cooked beetroot before?
If you are boiling beetroot, dont peel it! just cut off the stalks about an inch or two above the beet. no need to trim the long root off unless it is in the way and try to leave a good couple of inches of it.
Beetroot does take longer to cook until tender - I usually find it takes about 45 mins for tennis ball sized ones. I never check until the time is up because beetroot 'bleeds'.
the skins will rub off ever so easily once its cooked. I usually make a pad of a few sheets of kitchen roll to protect my hand then quickly rub the skins off with the other. When I roast beetroot I par boil it first for about twenty minutes. then peel it and roast it just like potatoes.