Reverse Meal Planning

joedenise

I got some beetroot in a Magic Bag last week and pickled those because they were baby ones.  

Is the beetroot you've got cooked?  If not you will need to either roast or boil them before pickling.

MissRikkiC

Theyre still stalks and all @joedenise so not cooked. 

Thanks for the heads up though!

joedenise

MissRikkiC said:

Theyre still stalks and all @joedenise so not cooked. 

Thanks for the heads up though!

Don't cut the stalks off otherwise they will "bleed"!  You don't cut the tops off until after you've cooked them.  You can trim them but not too close to the beetroot.  Try to peel them while they're still warm if you can, also it's worth wearing disposable plastic gloves if you've got any because the juice really stains your hands!

EssexHebridean

We choose between roasting or pickling beetroot as a rule - I might well just chop this lot up and roast them then freeze though - I love the convenience of having some ready to go in the freezer! 

joedenise

I prefer to roast them whole in foil so that they don't bleed.  I've only ever cut them once and roasted and most of the colour was on the rest of the veg in the tray!

Suffolk_lass

joedenise said:

I prefer to roast them whole in foil so that they don't bleed.  I've only ever cut them once and roasted and most of the colour was on the rest of the veg in the tray!

Me too. Peeling them when warm is definitely the way to go and they are easy because they are like onions in layers.

The other option is to scrub them raw then grate them into a slaw - they will make it pink though (and your hands if you don't wear gloves. 

EssexHebridean

Ooh yes LOVE beetroot in a coleslaw type thing - favourite tends to be red cabbage, carrot, beetroot and red onion, but I did one the other week without the onion and using white cabbage and it was really tasty! 

Couscous salad with us this evening - basically a bowl of yum. Couscous, parsley, pomegranate seeds, mushrooms, chickpeas, halloumi, toasted sunflower and pumpkin seeds, drizzle of yogurt/mint dressing. Possibly some more veg too... *drools* 

zafiro1984

I love beetroot as well but the red colour gets everywhere. These days I grow my own and I only grow the yellow ones, same taste, no mess. 

Soup this lunchtime from the carcass of the chicken we had at the end of last week. Yesterday, I did a valentines meal - soup, mutton roast, chocolate/cherry dessert. Today it's leftovers but I'll have to get creative with the rest of the mutton. It was a huge leg, I'd forgotten just how big sheep can grow.  I'll probably freeze some and think laterally about the rest.

EastHebridean:- love the sound of your couscous salad.

MissRikkiC

Thanks everyone. 

I’ve just found a recipe for a beetroot and tofu burger 😳 so going to give that a go! 

They will need roasting first so left overs can be picked if I have the correct spices!

MissRikkiC

That post was meant to post last night ^^

Today was soup for lunch, bread from the freezer. 

Dinner was slow cooked pork belly (not enough!) with some finely chopped wrinkled carrots and half an onion, served with quinoa salad (olio Olives, pomegranate and left over cherry tomatoes) 

Huge valentines lunch yesterday so dinner was literally 4 crackers, a teeny bit of left over cheese and half an apple my daughter didn’t eat. 

Beetroot and tofoo burgers tomorrow with salad and probably roasted paprika potatoes so as to not have chips again! They will be served on bagels on account of having no buns 😂