Beetroot

Treacle_2-2

I had home grown beetroot for dinner last night – scrum!! The whole purple mouth thing is a bit scary after, but I love it!! My Indian friend makes a lovely beetroot curry – grated beetroot, chopped onion, spices and any meat can be added. Ohhhhh it’s the best!!

frugalfairy_3

Morning, everyone! Well I went with the recipe from Riverford posted by se99 (thank you again!) in the end and it was scrummy! Definitely going to be my Number One Beetroot Recipe from now on (despite the purple mouths, knife, grater, chopping board, pans and plates etc etc, Treacle!).

Now I have to decide what I'm going to to with my spaghetti squash which OH thought was a melon..... :rotfl:

nabowla

How long and at what temperature should I bake beetroot? I've got a medium sized beetroot in the fridge that needs using up - I was going to boil it but baking sounds far more interesting.

squeaky

nabowla wrote:

How long and at what temperature should I bake beetroot? I've got a medium sized beetroot in the fridge that needs using up - I was going to boil it but baking sounds far more interesting.

According to UKTV Food - about an hour on gas mark 4.

Full details here ---> UKTV Food - Beetroot

arkonite_babe

What can I do with beetroot????????????

Got some in my veg box tonight and I'm lost??????????

Curry_Queen

Feed it to the cattle! :rotfl:


You could try pickling it, or make the chocolate and beetroot cake in the recipe thread, but I guess you'll need to cook them first and I'm not 100% certain about that, although I believe you just boil them?





Will start a new thread with my other Q so not to hijack yours AB, sorry

lovinlife_2

Mmmm beetroot!

Try it roasted, whole and unpeeled in the oven for about an hour an a half at 180C Gas 4.
Or boil from 20 -50 mins depending on size.
I was given hummus with roasted beetroot through it once - wonderful taste and striking colour.
Or there's soup - try it with fennel and ginger.

Nile

Isn't it more bother than it's worth? I'm thinking of stained pans and stained hands or rubber gloves.:rolleyes:


I'm lazy and buy it ready cooked (but not pickled) from the greengrocer.

Debt_Free_Chick

Nile wrote:

Isn't it more bother than it's worth? I'm thinking of stained pans and stained hands or rubber gloves.:rolleyes:


I'm lazy and buy it ready cooked (but not pickled) from the greengrocer.

You are seriously missing out - honest

You need fresh beetroot, roasted in tin foil, with some olive oil, salt & pepper sprinkled over it.

Let it cool and the skin falls away, following a gentle nudge with a knife. Wear rubber gloves, if you must - it surely don't matter if they get stained, eh?

tiredwithtwins

oooo, boil it and pickle it in a bit of vinegar!
boil it as it comes....dont peel it or trim the stringy root bits, otherwise the beetroot will jsut bleed all that lovely red stuff out! then just bung it in a pan and simmer it once its boiled for about an hour. drain it in a colander, then put each beet on a piece of kitchen foll, rub very gently and the skin will slip off. slice the top and roots off, then slice it and put it in a bowl of vinegar or a jar if it ownt get ploished off in the space of a couple of days like it does in our house!

hmmmmmmm yummy beetroot!!!
just remember it turns yer wee and yer poo red if you eat too much!!!!!!!

Sue