Influx of Beetroot

sarahmelita

Went to my mum's today and she gave me a fresh beetroot - I really like pickled beetroot, but am at a bit of a loss as to what to do with a fresh one!

Any ideas gratefully recieved!

tanith

If it is raw (hard) you will need to cook it... use an old saucepan and twist off the leaves , do not cut them as the beetroot will 'bleed' put into cold water after you have washed it and boil gently till it is soft....

Then use for salad or just as an extra veg... I personally prefer the taste of fresh beetroot to one that has been smothered in vinegar.....

Snow_Angel

Roast it in the oven the same as you would any other veg - absolutely delicious, especially as a roasted veg mix with carrots, parsnips and potatoes (mmmmmm this miserable weather is making me think comfort food again!).

Pink.

Hi sarahmelita,

We have another thread with lots of ideas on what to do with beetroot so I'll merge your thread with it as it helps to keep all the suggestions together. All posts are listed in date order, so you'll need to read from the beginning to see all the replies.

Pink

Callanish

Whitefiver wrote:

One of my veggie friends suggested washing the beetroot well (important), quartering them and roasting in the oven with some olive oil.

I'm not a beetroot lover, but even i enjoy them roasted.

I like to serve roasted beetroot with a lime pickle sauce. Just blend three tablespoons of yoghurt with one of lime pickle. It works well with soyanaise instead for the vegans.

sarahmelita

Thanks for the ideas, am going to roast it with tomorrow's dinner!

Loubee_2

Well, it's more of a pile than a mountain.:D Still, I have a bunch of beetroot, and no idea what to do with them! Any suggestions?

thanks in advance :beer:

fudgem

do you mean you don't know how to cook them? If so, just boil them as they are, don't cut into the flesh as they'll 'bleed' and lose colour. The boiling time depends on the size but I test after about 45 minutes. Lift one out with a slotted spoon, I wear washing up gloves for this as they protect my hands from both the heat and the colour, if the skin slips off easily it's done.

I eat them either sliced with a sprinkling of vinegar over, or chopped into cubes mixed with mayo. Both are delicious on salad. You can of course, if you have any left, cover with vinegar, diluted a bit with water, pop them in sterilised jars, they will last for ages.

Biddyrolo

Delicious raw too, grate and add a grated apple, a bit of oil and lemon juice and it goes great with cheese on toast.

Gingham_Ribbon

Great in pink coleslaw (raw) with red cabbage, red onion, carrots, mayo and a dash of white wine vinegar.

Good grated with grated carrots and pumpkin or sesame seeds and a bit of lemon juice.

I took the skins off to cook them, though I won't in the future. I used the liquid to add to a red lentil soup. It made it a lovely colour and added to the sweetness.

There is a recipe for chocolate beetroot muffins that is fantastic. I'll see if I can find it.