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How do you cook homegrown Beetroot?


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14 replies to this topic

#1 My4Sunshines

Posted 27 November 2012 - 12:18 PM

This is the first (and maybe the last wink.gif ) time we have grown beetroot, now what do I do with it?????

I would just buy it in the tin however dh wanted to grow it!!

The easier the better for me grin.gif

#2 lamarque

Posted 27 November 2012 - 12:22 PM

Bake it - like a potato.  Little bit of olive oil is all that is needed.   original.gif

#3 whoisme

Posted 27 November 2012 - 12:23 PM

Well I think from memory my Mum would boil them (and have vinegar in the water?)...

Love homegrown beetroot.

#4 Escapin

Posted 27 November 2012 - 12:23 PM

Give them a scrub to get the dirt off, then roast at 180 with some olive oil, balsamic, salt and pepper until a skewer goes in easily. Depending how big they are, this could take anywhere from 30 mins to more than an hour.

Then peel by hand (wearing washing up gloves unless you like purple hands...) Eat hot or cold in salad, with roasts, whatever you like. Yummy!!

#5 More than a Mother

Posted 27 November 2012 - 12:24 PM

Leave it in its skin and boil it until firm but tender. You can then slide the skin off with your fingers when cooled.  
Peel it and roast it with other root veg.

Peel it and bake in a chocolate and beetroot cake.

Peel it and grate raw into salads.

Enjoy! Ours is ready now and I'm loving it.

#6 suline

Posted 27 November 2012 - 12:26 PM

Yummy!, they are really good roasted like potato and served with sour cream.


#7 Guest_Maybelle_*

Posted 27 November 2012 - 12:30 PM

Roasted! Mmmmmm  hheart.gif

I do a warm salad with cous cous or quinoa, brown lentils (tinned are grand), coriander, mint, a dash or soy sauce and a dash of olive oil, and roasted sweet potato, beetroot, yellow squash, and zucchini.  So delicious!

#8 blackcat20

Posted 27 November 2012 - 12:58 PM

QUOTE (ssorrrento @ 27/11/2012, 01:24 PM) <{POST_SNAPBACK}>
Leave it in its skin and boil it until firm but tender. You can then slide the skin off with your fingers when cooled.


Peel, slice into wedges, then bottle with a pickling vinegar. There is a good recipe on the Jellywares blog that I've used a few times.

#9 *LucyE*

Posted 27 November 2012 - 02:24 PM

We roast them, pickle them or use them raw in salads. I roast the baby ones, pickle the big ones and use the medium sized ones raw in salads.

Heirloom varieties are great and the kids get a kick out of the pretty patterns.

#10 Ice Queen

Posted 27 November 2012 - 02:30 PM

My mum grows them and she cooks them by putting in a roasting dish with about a cm of water, cover with foil and put in the oven for about 30 minutes or until tender.  Then just peel like other posters said.  

Yum yum yum, fresh beetroot is divine.  That awesome earthy flavour in a yummy salad or as a side vege with any dish.

#11 My4Sunshines

Posted 27 November 2012 - 03:36 PM

QUOTE (blackcat20 @ 27/11/2012, 01:58 PM) <{POST_SNAPBACK}>
Peel, slice into wedges, then bottle with a pickling vinegar. There is a good recipe on the Jellywares blog that I've used a few times.

mmm, thank you I have bookmarked the page!!

#12 niggles

Posted 27 November 2012 - 03:41 PM

Google Donna Hay's beetroot relish recipe and eat it on crackers with aged cheddar. You will not regret it.

#13 Mootmoot

Posted 27 November 2012 - 04:07 PM

Yum!

I have peeled it, cut into quarters, wrapped in foil with a little oil and roasted.   Great as part of a roast dinner, or in salad with rocket, walnuts, and good goats cheese or feta.

#14 lelo

Posted 27 November 2012 - 04:20 PM

As well as all the cooking methods mentioned previously in this thread, beetroot can also be eaten raw.

While it is still fresh and moist grate it like you do carrots and have with salad/sandwiches etc.

For homegrown beetroot it is nicer to use the golden, white or pink varieties - they only have subtle flavor differences to the purple and are much less messy to handle.  

Enjoy  original.gif

#15 haras1972

Posted 27 November 2012 - 04:31 PM

We roast ours, but we don't peel them, just eat them as is.




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