I've managed to grow some beetroot for the first time and have been googling to see how to cook it, but cooking times seem to vary enormously. What would you recommend?
It really does depend on how big the beetroots are - and how fresh they are too.
My usual tactic for boiling or roasting is cook until a knife easily slides in to the centre of the biggest one ... 30 minutes minimum for all but the tiniest baby beetroots.
Yes I agree 30 minutes is about right.
Don't peel them first. After boiling whole, tip them into a bowl of cold water and slough the skins off with both hands, then slice. Yum.
Also freeze well boiled and sliced.
Apparently they are super baked too, but I have never tried that.
That's just what I do to peel them ... easy as pie that way!
And I grow a lot of golden beetroots too - you get away without the bloodstained-hand look that way too. They're even sweeter than the red ones!
Thanks- as it was I forgot about them and nearly boiled them dry but they seem to be ok- and a little slice tasted yummy!
I like them roasted. But the young ones cook well in the microwave. Not so much mess in a glass dish.
We pressure cook as it is the most economical way. 8-15 minutes depending on the size. For pickled beetroot it is fine (do lots as OH has pickled beetroot sarnie most days!)
I just roast them for the first time the other day to make a beetroot and feta tart. I used the halogen oven but it took ages so next time I might microwave for the first part of the cooking.
Quote from: Digeroo on July 15, 2014, 06:58:46
I like them roasted. But the young ones cook well in the microwave. Not so much mess in a glass dish.
^^^^^ that :happy7:
I decided to experiment with my first white beetroot last week - I cut it into a fine julienne (guess you could grate it) and cooked gently in a pan with the beet leaves and some chard and a little butter, just enough to wilt the leaves. The beet had just softened a bit but still had texture, and it worked nicely.
I slice mine with a boiled egg slicer after cooking nice and even a time saving but still messy.
http://www.rapidonline.com/Design-Technology/Egg-Slicer-52-7230/?source=googleps&utm_source=googleps&IncVat=1&gclid=CLiTy9rUx78CFagewwodQisAtQ
Nora
I pack a single layer with half inch of water in my slowcooker, 4/5 hours on low.