Beetroot - Urgent Help Please

[Chantenay]

OK - I grew them for the first time this year, picked them yesterday (they are quite petite), and now I don't have a clue what to do beyond boiling them for about three hours like my Mother used to.
I had a fanatasy about washing them and putting them whole and unskinned in a roasting tin with something or other (???) and then the fantasy goes fuzzy. Can they cook this way?
Or can I just peel and cube them and roast them that way??
Very detailed help please.

[Chantenay]

[PAULW]

You can put them whole with a little olive oil and balsamic vinegar wrapped in tin foil then roasted, if you dice them raw they will bleed all over the place.

[Trixiebelle]

I roast them from raw as well! I add a bit of grated ginger to perk it up a bit, and red wine at the end!

mMMMMMMMMMMMMMMMMMMMM

[euronerd]

Chantenay, you don't have to panic trying to use them all up straight away. They'll keep for a year buried in peat (or possibly sand) and kept cool.

Geoff.

[cambourne7]

you can make a wonderful chocolate cake with beetroot and its low fat!!

[star]

Ooo....Id like to see that one in the recipe book Cam, sounds interesting ;)

[cambourne7]

i posted it a few weeks back here if you use the search button you can find it and boy was it good :)

[star]

Off to do a search then..... :D!!

[cambourne7]

star if you cant find it the original recipie was from

http://www.channel4.com/life/microsites/C/cook-yourself-thin/chocolate-fudge-cake.html

[oubykh]

roast them whole in foil bag with sprinkle of white wine and oregano.

[Chantenay]

OH boy - chocolate cake! I only grew a few just to taste, and will definitely grow more next year.
In the end, I roasted them with thyme and balsamic vinegar and olive oil.
Thanks for all the help.

[cambourne7]

as long as you enjoyed them :)

[JDgirl]

I made some of mine into borscht, roasted some of them, and pickled the rest.  The borscht was my mum's recipe and was delicious.  Just grated then boiled them with a bit of stock, salt and pepper, but you can add any veg that you like, boiled it for about 40 minutes on a low light.  Can be eaten hot or cold, added a swirl of creme fraiche or sour cream so goes a fab colour.

Also made beetroot hummus but no one liked it but me, I think the bright pink colour put them off!

[annppayne]

So glad you have been so successful with beetroot.

I cook my beetroot in the microwave as it takes about 1/2 an hour - much faster than boiling.


Beetroot Chutney is delicious. This is the recipe I normally use.

2lb Raw beetroot (shredded or grated)
1lb Onions (skinned and chopped)
1 1/2lb Apples (peeled, cored and chopped)
1lb Seedless raisins
2pts Malt Vinegar
2lbs Sugar
6 level tsps Ground Ginger

Place all the ingredients in a preserving pan and bring to the boil.
Simmer over a moderate heat, uncovered for about 1 hr until soft and
pulpy. 
Pot and cover in the usual way.

I use small jars and in that way I can give some to my friends, who repay the compliment with samples of their own chutneys and jams.