General Chat

Hi I have just picked a load of beetroot from my garden....but how on earth do I cook it. I have googled but the info on the sites varies so much. I would like to have some this evening and also pickle some in a kilner jar. Can anyone offer advice or recipe on how to prepare and cook this veggie please ? Many thanks folks Pen -x-

I am no domestic goddess, Penelope, but from my childhood memory my Mother used to just boil the *ejasus out of them, then put vinegar on... but someone else will probably have a more sophisticated recipe:-)

You boil it. Or just pickle it.

My mum boils it for a couple of hrs I am sure she puts 2 table spoons of sugar in also but keep water from evapourating then you slice it and put in jar with vinegar

Years since I've cooked beetroot. I love it but doesn't seem worth it just for me. Couldn't remember how long so have looked in my catering manual Trim stalk & root & wash well Place in cold water, bring to the boil & cook for one & a half hours from boiling. Enjoy Vivienne xx

peel it and enjoy the red hands. cut up and boil til tender, can also roast. I love the stuff but not too keen on it pickled

Try to leave a bit of the stalks on the top otherwise they bleed into the water. Boil for about 20 mins, then slice & store in vinegar.

...and don't be alarmed when you have a wee wee:-) lol

my mum used toboil hers as well. but the stink was disgusting! i can still smell it now! the taste of the bbetroot was lovalie.mmmmm

I have done this Delia recipe loads of times - hubby loves it: Pickled Beetroot with Shallots Beetroot is vastly underestimated, in my opinion. Perhaps that's because the strong malt vinegar of the commercial pickling masks the true flavour of the beetroot, or maybe it's because of overboiling. But when prepared in the following way it provides a wonderfully flavoured and textured accompaniment to cold cuts at Christmas time. To sterilise the jar, wash it thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes. Makes an 18 fl oz (500 ml) jar Ingredients 1 lb (450 g) raw beetroot 2 shallots 6 fl oz (175 ml) red wine vinegar ½ level teaspoon mixed pepper berries ½ level teaspoon crushed sea salt Pre-heat the oven to gas mark 5, 375°F (190°C). You will also need an 18 fl oz (500 ml) jar, sterilised as described above. Trim the beetroot and wipe them, but leave the skins on. Then wrap them all up together in a parcel of foil. Place the parcel on a baking sheet and bake them for about 3 hours or until they feel tender when pierced with a skewer. Now remove them from the oven and, as soon as they are cool enough to handle, peel off the skins and slice the beetroot thinly. Peel and thinly slice the shallots too, then layer the beetroot and shallots in the sterilised jar. Next place the vinegar, berries and salt in a small saucepan, bring up to simmering point, and pour the whole lot straight over the beetroot and shallots to cover them completely. Seal the jar immediately, label it when cold, then store. The beetroot doesn't need to mature – it can be eaten within a day or two and will keep well, provided it is always totally immersed in the vinegar (so you may need to top it up after you use some). This recipe is taken from Delia Smith’s Christmas and Delia's Vegetarian Collection.

We used to simmer until tender then stick a fork in and peel put a plastic bag over your hand if you want to avoid red hands. When cold slice and cover with vinegar or set slices in a strawberry jelly. Linda x

Oooh. I love beetroot. I've always just boiled it whole in an old saucepan as it can stain. Prepare root by washing off surplus dirt and leave about 1 or 2 inches of stems on to stop them 'bleeding'. Put in saucepan of cold water to cover, bring to boil and simmer until soft..... can take a while. Choose roots of similar size to cook evenly. When cold you can peel off the skins and put slices in a wide necked jar with vinegar to preserve. Gwyn

fantastic stuff - very good for you got loads of potassium in it so will keep your blood pressure down like bananas and tomatoes Yum Jenx - and thanks for this thread may start growing my own

Gosh folks ....thank you all so much for the replies, all advice and tips appreciated. I might try a few of those methods (huge bundles of the stuff, lol. I have also picked some baby carrots which smell gorgeous and dug up some baby potatoes. Shall feast tonite. Pen -x-

My mil makes this, it stores well and is lovely with cold meats and in sandwiches. Ingredients for 2 medium sized jars: 300g (10oz) of whole cooked beetroot. 150g (5oz) onions, peeled and chopped 120g (9oz) cooking apples, peeled and chopped into approx. 5mm cubes 40g (1.5oz) demerara sugar 1 pinch of dried ginger, about 1/4 of a teaspoon, if you have fresh ginger, you could try 1 teaspoonful of this very finely chopped and crushed instead 80ml of malt vinegar. Red wine vinegar may be used as an alternative with possible beneficial results. 1 teaspoon (5ml) of salt Optional, these ingredients will give a slightly stronger and sourer flavour: 1 large clove of garlic, extremely finely chopped or totally crushed. 2 tablespoons (30ml) of lemon juice. Method: This recipe needs to be cooked in a stainless steel or other non-corroding type of pan with a well fitting lid. Aluminium types are best avoided as the acid content is quite high. Mix all the ingredients together into the saucepan making sure that there is at least 1' (2.5cm) of space at the top for froth and/or bubbles. Bring to a strong boil whilst stirring regularly. Stir continually at first to dissolve the sugar. Cover and simmer gently for 45 minutes, checking and stirring occasionally. Whilst simmering, prepare the jars. We use empty, clean jam jars that have the ant-tamper vacuum 'dimple' type of lid. The lid and jar must be thoroughly washed and rinsed. We sterilise the jars in the oven at 120 degrees C. for 30 minutes and pour boiling water over the inside of the lid, dry thoroughly whilst hot and keep clean until used. When the chutney is cooked, pour carefully into the jars, seal with the lid immediately and allow to cool. We used a jam funnel (i.e. one with a wide neck) to assist in getting the chutney into the jars. When cool, check that the lid seal is good. This chutney should keep well unopened for months but once opened, keep it in the fridge. Note that, as with all pickles and chutneys, there is a possibility that the inside of the lid may become discoloured. If this happens, check the chutney before use and use immediately Hope you like, Gillie xx

Favourite sandwich - fresh crusty bread, sliced beetroot and delicious crumbly white Cheshire cheese .mmmmmmmmm

Kris...that sounds just ...devine! Must have some immediately.....lol BC XX

BC - have to say that it is one of the yummiest sarnies going ( Dare I say it with lashings and lashings of best butter)

Don't peel it first.... Just cut off the tops but leave some of the stalk on and wash them then boil till tender..... Then peel them.... if you take all the stalk off they bleed too much and become paler..... You can freeze them when they are sliced up.... open freeze to keep them loose. Jacquie xxxx

Ooo Sorry Grandpa... just seen you already said about leaving stalk on.... You don't need vinegar if you freeze, in fact DON'T use vinegar if you freeze. Jacquie xxxx