Influx of Beetroot

Justamum

cutestkids wrote: »

I cut it into wedges and roast it, just gently clean and cut into wedges put in a bowl and pour on some olive oil, just enough to coat it, add a dash of balsamic vinegar, salt and pepper and roast until soft usually takes about 30 mins.

If I have a lot I open freeze on trays and then bag up it can be put in the oven straight from the freezer and takes about 12 mins.

Sounds yummy! I might do that this weekend with a couple of them and freeze the rest.

Thanks :T

tori.k

how about cake https://www.bbc.co.uk/.../beetroot_seed_cake

7_week_wonder

I've made beetroot and carrot cake before (very similar to carrot cake but with grated beetroot replacing some or all of the carrot). It works really well as little fairy cakes -they are very moist and keep well.

I also make "root soup" - basically fry a large onion, add around 800g of chopped beetroot and/or carrot. Add 1 litre veg or chicken stock. Cook until veg are done. Add however much sweet chilli sauce you'd like and then blitz with a stick blender. It freezes brilliantly and is just the thing for lunch on a cold weekend day!

mi_jardin

Beetroot & goats cheese are a lovely combination, maybe make a tart with them?

rowsew

Beetroot tarte tatin, if they're little-ish, but otherwise I roast mine with some herbs and olive oil, let them cool and then freeze them. Then you can haul a pack out later in the year, rub off the skins and whizz them up with hot stock to make fast borscht. (Yum!)
Also, you can peel fresh beetroot, grate and add to salads, very tasty.

meritaten

plain boiled beetroot served hot as a side dish is lovely - with a little pepper and butter.

Linda32

Hi,

You have lots of ideas there, but just wanted to add that you can indeed freeze them after boiling. What I do is slice into pieces and open freeze as previously stated. The bag up.

We have it during the summer with salads, the frozen beetroot defrosts perfectly well and still keeps its taste and texture.

Katzen

I'm no expert but I chucked a few in the freezer after boiling in skins. Found the skins slid off, as they normally would after boiling, but the texture was a touch wet. Didn't matter for my fav dish tho- grate them, warm through in a pan with splash of malt vinegar, bit of sugar and a bit of cornflour to add nice gloss. Quantities to taste but sweet and sour, delish on the side of roast chicken dinner!

suki1964

I just top and tail ( not too tight) and cook in a foil parcel with salt, pepper and olive oil

And just enjoy them as they are


Soup is also so very delicious , borscht

*Jellie*

Just harvested the last of this years beetroot and made chocolate and beetroot muffins form a recipe on here- they were yummy!