Tried growing beetroot a couple of years ago and it was a miserable failure so didn't bother last year. Started again this year in the polytunnel and it's flourished, so much so that I need to thin some out that are between golf and tennis ball size. It's not a common veg here and I'm not sure quite what to do with it - I assume peel and boil, does that sound right? I'd like to save some for pickling later on but these first ones I'd appreciate some advice on.
Cheers!
No leave the skins on! They're delicious roasted.
Here's how to cook them -
http://www.bbc.co.uk/radio4/womanshour/food/recipe135.shtml
Or boil with the skins on and when cooled they slip off. Good idea to earth up your beetroot to stop the skin at the tops turning all dry and white.
Cheers, Tony.
Thanks a lot - very helpful!
I microwave mine, bit of water in the bottom of a microwavable dish, cover with cling film and cook till tender, or grated raw into a salad. (I roast them too with olive oil & garlic) Or you can always turn them into cakes and such! ;D
I am growing lots this year to make a lovely relish thing from the river cottage preserves book. Its beetroot and roasted tomatoes with horseradish. We have it as a side vegetable rather than using only as a little bit of pickle on the plate. Can put the recipe on later......?
I like mine just boiled like Kleftiwallah.
The pink and white choggia ones are lovely raw sliced in a salad.
My daughter made a lovely beetroot and chocolate cake last year!
Im with Fllighty on the roasting. We often have a plate of roast veg -just throw spudes, carrots, squash, beets, onions, peppers together in a roasting pan with some herbs and spices and some good olive oil.
Lovely!
Any chance of that recipe Gwynleg? Sounds lovely.
Madhur Jaffrey has an excellent recipe, beetroot in a spicy sauce. :P
Cheers, Tony.
Pulled up 3 today for Sunday lunch and now you've got my mouth watering :) Will try them roasted tomorrow.
Is it too late to sow some more?
I've just sowed some more for baby beets ;D
I'd like that recipe, too, gwynleg, if you don't mind
Tony is it this recipe
http://uktv.co.uk/food/recipe/aid/534187
Duke
Try this - its great..
Conway's Spiced Beetroot
1 ½ kg young beetroot
500 ml / 2 cups water and juice – kept over from the boiling pot
500 ml / 2 cups vinegar
400 g / 2 cups sugar
2 ml salt
2 ml ground cloves
2 ml cinnamon
2 ml ground ginger
1 ml black pepper
Boil beetroot till tender. Remove skin, cut into small squares or slices. Keep 2 cups water and juices.
Put rest of ingredients into saucepan and bring to the boil. Put in beetroot and simmer / boil slowly for 20 minutes.
Bottle into hot sterilized jars and seal.
Refrigerate once opened..