Any good suggestions for beetroot chutney? or a good method for roasting?
Roasting was discussed in a previous beetroot thread sohave a look down the board a bit. Can't help with chutney. I like my beetroot roast, curried or baked with cream and horseradish. Yum.
I made some beetroot chutney last year, which was well appreciated by the family. I will search to see if I can find the recipe, but essentially it had beetroot and onions, plus normal chutney ingredients.
As regards roasting, I just cut into small wedges, roll in flour and sea salt, and roast in a separate dish, to prevent staining of the other roast vegetables.
Big ones I wrap in foil which I have lightly olive oiled and sprinkled a little sea salt on, then wrap the root, bung it in the oven, and cook like a jacket tater! Delicimoso! ;D