Allotments 4 All
Produce => Drink .... => Topic started by: Mrs Ava on August 12, 2011, 14:57:36
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Some of my beetroot have started to bolt, and at first I pulled them out and chucked them on the compost heap. However, whilst working, I had a brainwave and gathered them all up and took them home.
Too tough to eat, but they juiced perfectly and a dozen bolted or corky beets produced over half a pint of juice. (fyi, I didn't bother to peel them, but did give them a good scrub)
Far to potent to drink straight, but delicious mixed with 4 parts apple juice. As I has raised blood pressure and heart disease runs through our family, I was very interested to read that tests have shown that beet juice can lower BP and is packed with alsorts of vitamins and minerals. The only downside I can find is pink pee. ;D
Of course, now I am looking at the veggies on the plot in a new way.
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I love this recipe for beetroot juice
2 medium beetroots
2 carrots
1 lemon
3 apples
2 inch of root ginger (peeled)
Top and tail carrots and beetroot.
Peel lemon, leave pith on.
Juice and Enjoy
I decant it into "yakult" size bottles and find it's great as a mid afternoon pick me up :)
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This may be a little late for you.....but it's a great site......
http://www.lovebeetroot.co.uk/
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I love this recipe for beetroot juice
2 medium beetroots
2 carrots
1 lemon
3 apples
2 inch of root ginger (peeled)
Top and tail carrots and beetroot.
Peel lemon, leave pith on.
Juice and Enjoy
I wonder if that could be fermented into a dry wine?
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You are brave lot drinking stuff like that...brrr..beetroot juice/wine.. :-X
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I have a greenlife juicer (old) and it extracts pure juice. I may add a little raw beetroot to a veg juice medley but not too much. Last year I froze pure beet juice in small portions and that worked. This year I am just cooking, slicing and dehydrating so will be good to add to cakes as well as re hydrated for salads.
I despaired of my crop early on but planting out in modules helped, now I have too much of a good thing :)
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I wonder if that could be fermented into a dry wine?
There's a Jack Keller recipe for wine.
http://winemaking.jackkeller.net/reques29.asp (http://winemaking.jackkeller.net/reques29.asp)
Never tried it myself but I bet it would be a fantastic colour.
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Maybe not quite the place but as we are talking about different uses for beets...
When you have the vinegar mixture left after you finish a jar of pickled beetroot, use it for colouring and flavouring sweet and sour sauce, it looks great and has a lovely flavour in the recipe.
or use in in Borscht soup.
I hate waste!!!
XX jeannine
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I have just read that you have to drink 500 mls !!!!!!!! of beetroot juice to get any health benefit. Alternatively eat 200 grms of cooked beetroot a day. :toothy10:
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The Beetroot wine we used to make took a long time to mature, but eventually it became almost like a Ruby Port. Very nice too. wish I could drink alcohol now.
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Sounds like a good alternative use for the bolted-beets, if its anything like Mengel wine then its definately one for the experimental drinker, I made some and it made me gurn with every gulp, very dizzy feeling from it and very strong immediate effects noticed :tongue3: although far to young to be drunk in hindsight.