Topic: what to do with Beetroot

[Shallot]

 ::)
Hi, I am a newbie to this site and to allotmenteering. I had some free beetroot seeds and they are growing nicely, but not exactly sure what to do with them when ready- only ever had them pickled in a jar from the supermarket. All suggestions welcome.

Shallot

[wardy]

Me too but since growing them have got more adventurous.  Have roasted them a la Wozza with olive oil, whole garlic, whole red onion, thyme for an hour or so, then skinned them.  They are very sweet and lovely served still warm with mayo or parsley sauce.  Cooked and dipped or steeped in rasp vinegar with honey (a la Tesco - sorry Tesco haters)  :)    They are lovely simply simmered in water til just cooked and then scoffed  :)

[Jesse]

Cut the tops off and wash them, leave the skins on. Cook them in a pan of boiling water until soft through, or pressure cook for approx 12 minutes. Drain off the hot water and fill the pan with cold water. When they're cool enough to handle peel the skins off them. Slice into approx 1cm thick slices. Layer in a dish and sprinkle each layer with salt. Put in the fridge until cold. Eat as a side dish with cold meats etc. Very yummy. :)

[Mrs Ava]

Grate them raw and make a delish coleslaw, also lovely raw, sliced paper thin, between 2 slabs of soft, white, well buttered bread!  Actually, also mega devine boiled, skinned, sliced thickly, still warm, between 2 slabs of soft, white, well buttered bread!!

Beetroot soup - Delias recipe - http://www.deliaonline.com/recipes/r_0000001310.asp

Apparently you can substitute the carrot for beetroot when making carrot cake.

Slice raw beetroot as thinly as you can, dry it on a paper towel, then deep fry it.  Makes wonderfully sweet crisps, well sprinkled with good Maldon sea salt.

This site has a few interested Beetroot recipes to have a try with.  http://www.abel-cole.co.uk/Content/Recipes/Beetroot.htm

[wardy]

My niece who hates beetroot LOVES beetroot juice so at the moment she mostly has a deep red lips  :)

[Vez1]

what kind of vinegar should I use when just pickling beetroot?

[flowerlady]

Hi there,

have a look at "Beetroot / Vinegars con't " on page tWo that I started.  There is some useful info there for you to read.

Still waiting for my little beetroot to get big enough to put in a bottle. ;D

[Shallot]

Thanks to everyone- i like the sound of roasting with olive oil and garlic- yum  :P Will look up the other sites when i have a chance. Thanks again

[barrowbob]

You can also make great chutney with it - lovely with cheese as it has a delicate sweetness.  This recipe says to grate it but I've found it's much better if its diced small - gives it more texture, and you really must tuck it away for a few months to let it develop.  8)

http://www.recipes4us.co.uk/Preserves/beetroot_chutney________veg___cd.htm

[aquilegia]

I roast them with loads of other veggies (whatever I have). Peel and chop into 1in cubes and roast in olive oil and balsamic for about 2-3 hrs on GM5 until browning nicely.

Or use slightly smaller chunks in rattatouille style veg sauces (does make them go rather pink, though!)

The tops are also edible - I use them as a substitute for spinach or chard.

[jennym]

You can freeze them successfully if you boil for 1/4 hour, remove skin, root etc and chop into 4. I've used these and good results.

[bunnycat]

I absolutely adore thickly sliced beetroot (pickled or fresh and boiled) in a sandwich with lots of butter and thick slices of mature cheddar :P

No good at all for dieting, but it's one of my favourite comfort foods ;D

[flowerlady]

try this one!

Beetroot Pickle

6 medium sized beetroots, preferably uncooked
cold water
12fl oz wine/cider vinegar
1 1/2 tbsp dry mustard
1/2 tsp salt
9 oz sugar
2 onions - sliced
2 tsp dill seeds

boil beets until tender
drain & set aside, reserving 300ml of the liquid
when beets are cool, slice off tops and bottoms
slip off skins, slice beets and set aside

in medium pan bring vinegar and reserved liquid to he boil
stir in mustard seed salt and pepper
bring back to the boil then set aside

arrange sliced beets and onions in layersin screw-top jars
add dill seeds
cover with hot vinegar mixture
seal with tops while hot

serve very cold
great for baby beets whole

enjoy

[wardy]

That sounds gorgeous Ta  :)

[Bluejane]

Also lovely roasted with Indian-type spices - I use coriander seeds, cardamom, garlic and chillies...

[wardy]

Good thinkin  :)  Will give it a whirl  :)

[beejay]

Just tried roast beetroot,added some cumin seeds. I enjoyed but the others weren't impressed.

Anyway, just came across this when going through my recipe bits. I haven't tried it so can't tell you what it's like.
Mashed beetroot with poppy seeds - this was in an article by Nigel Slater about different mashes. Cook 1kg beetroot in oven covered with foil for35 min 200C until tender. Blitz in food processor, add 1tsp red wine vinegar & serve sprinkled with 2tsp toasted poppy seeds. He likes this with gammon.

[Daisylover]

try this one!

Beetroot Pickle

6 medium sized beetroots, preferably uncooked
cold water
12fl oz wine/cider vinegar
1 1/2 tbsp dry mustard
1/2 tsp salt
9 oz sugar
2 onions - sliced
2 tsp dill seeds

boil beets until tender
drain & set aside, reserving 300ml of the liquid
when beets are cool, slice off tops and bottoms
slip off skins, slice beets and set aside

in medium pan bring vinegar and reserved liquid to he boil
stir in mustard seed salt and pepper
bring back to the boil then set aside

arrange sliced beets and onions in layersin screw-top jars
add dill seeds
cover with hot vinegar mixture
seal with tops while hot

serve very cold
great for baby beets whole

enjoy

Really fancy trying this recipe but not too sure when you are supposed to add the sugar.

[Travman]

and of course     " Beetroot Wine"  ;D

[Hot_Potato]

Beejay - I did 2 jars of this recipe last week - it looks great in the jars - the onion gradually 'takes up' the beautiful colour of the vinegar....

I added the sugar to the pan with the vinegar & reserved liquid....

I didn't add the dill seed because Waitrose hadn't got any (which surprised me!) and I hadn't time to go chasing further afield for them....

I'm 'forcing' myself not to touch the pickle for as long as possible (well at least a few weeks) as I think it will improve 'with age' - like a lot of things  ;)