Influx of Beetroot

Primrose

I'm looking for some ways to preserve beetroot, other than sweet pickling it in vinegar, so that I can use it as a cooked vegetable. Does anybody have any tried and tested ideas?

cutestkids

I quarter it and toss in olive oil salt and pepper the roast for slightly less time than I would if I was eating it straight away. The open freeze it on trays until frozen and bag up, it only takes 10 - 15 mins in a hot oven from frozen and tastes just as good as making it fresh

[Deleted User]

My MIL made the tastiest beetroot relish and very simple too. Cook the beetroot and then peel and dice it. Make a raspberry jelly up using vinegar instead of water and set the diced beetroot in this in warmed sterilised jars and put the lids on while everything is hot. Keep it in the fridge after opening a jar but it's OK to store in a cupboard before it's open.

icontinuetodream

I dehydrate it -once its done, I can use a handful in stock for a beetroot soup, rehydrate in flavoured balsamic to have as a pickle, steam it to have as a veg, rehydrate in water to cube and use in recipes....lovely!!

Primrose

Thank you both for your suggestions. I must say, the relish in raspberry jelly with vinegar sounds very unusual. I would never have thought of trying anything like this. I imagine it's very nice served with cold meats and just the thing for livening up that post Christmas cold poultry!

Primrose

Icontinuetodream - how do you dehydrate it? Do you have a dehydrator? I'm not sure how one would easily do this without one.

zippychick

our main beetroot thread will help with recipe ideas as well as pickling beetroot

ill merge this later

Zip

icontinuetodream

Primrose wrote: »

Icontinuetodream - how do you dehydrate it? Do you have a dehydrator? I'm not sure how one would easily do this without one.

Yes, I do have a dehydrator - not too sure if a low oven would have the same effect but I'm sure that someone on here can advise!

Liz_M

Hi - hope this is the right place for advice! I've had beetroot in the fridge for a while so decided to roast some of it to make soup. I've realised from reading this thread and others, that a lot of recipes call for cooked beetroot so I jut roasted the whole lot at once.

As well as making the soup, I want to use some of it to make brownies. However, I want to give these brownies (not all of them obviously ) to a friend in a couple of weeks.... so I'm wondering whether I'm best slicing and freezing the cooked beetroot, then defrosting and pureeing when I'm ready to do the brownies - or whether to make the brownies now and freeze them until I want to use them?

I think I'd prefer to freeze the beetroot as it takes up less freezer space, and I assume the brownies wouldn't taste quite so fresh after being frozen?

puppey

I find beetroot goes great in juices, especially with carrot and apple.