beetroot

[gordonsveg]

 :(  This year we grew some beetroot that were supposed to be red and white ringed, on cooking them they came out a pale pinky white mish-mash.
   Did we leave them in the ground for too long they had grown to a good size or just unlucky?.

[gordonsveg]

[BarriedaleNick]

I am no expert but I have heard that is basically what happens when they are cooked.  Often they look great raw but the colours merge when boiled...

[saddad]

Yep... choggia do that... also make insipid looking chutney... but look and taste good raw..  :)

[small]

I grew this 'stripey' beetroot for my mum this year, they looked horrible cooked from very young to very mature, but she assures me the taste was fine.  I didn't know you could eat beetroot raw - another thing to try next year!

[realfood]

Chioggia is the most prolific of the various beetroot that I grow. For cooking them, I add a couple of red ones in the pot which makes them more attractive to look at.

[sawfish]

NEVER BOIL BEETROOT! Wrap them in foil and cook em for an hour and a half. Much better flavour and probably retain the rings.

[antipodes]

I didn't know you could eat beetroot raw - another thing to try next year!

yes grate it finely and serve it with French dressing (vinaigrette). You can mix it with finely grated carrot and celery root. It's also nice grated raw in a red cabbage salad,, with a few nuts, apple, cheese. miam miam

[gordonsveg]

Thank you all for your replies,I will have to go rummerging(?) through the compo heap where my wife put them.
   Will try again next year though.

[sawfish]

I use a potato peeler to cut them thin to put through stirfrys.