Cooking Beetroot

Beetroot, lemon juice and hummus. Delicious combination. An adaptation of something i had in Greece once - instead of hummus they served skordalia - a dip made of mashed potato, garlic and olive oil (very garlicky)

I always cook it in foil, much nicer and less messy. I did a salad of beetroot, walnut and apple with honey and horseradish in the dressing this week. It was delicious with cold veal and rosemary potatoes.

Cooking beets is a messy and smelly old business, but well worth it, I think.

As a newlywed I presented a jar of home pickled baby beets to my mother-in-law. Unfortunately I hadn't realised you'd to cook them before pickling.

She was a kindly soul and let me live it down after a couple of years!

Beetroot was lovely in the Greek salad, but because it has a such a delicate and sweet flavour it was rather lost. Can't wait until my own beets are ready later in the year; can pull them smaller and I might make my own cream cheese and beetroot spread for Cornish Wafer biscuits, thank you everyone for your help with this one, will return to it in the autumn

Thank you Faye I bought some small beetroots today so will try it.

Hilda Your recipe sounds yummy

ok here's a confession, it was a beautiful sunny afternoon and I made the Greek salad al fresco with all my guests lending a hand, and then I remembered the beetroot... hmmm I thought, shall I use it? I did promise Gransnet I would! ... no, I decided, I might like to try that by myself on Monday with the leftovers, naughty Nanny, but my five day old cooked beets still look edible. So will have to let you know tomorrow

FayeI don't have a juicer but I use the beetroot leaves as well if they are fresh.I choose my beetroot by the state of the leaves.Steam the leaves like spinach -they are even more tasty.

Roasted beetroot with goat's cheese. Yummy!

I have sook, the first time I didn't like it but the next time I wrapped the beetroot in alfoil and it was yummy. The second time could have been because the beetroots were smaller and sweeter. Next time I will try it again without the alfoil.

I was never a fan of beetroot having only had the tinned variety until I started juicing it, leaves and all. My SIL planted some for me and it has lasted into the autumn. I just pick it when I want some.

Boiled beetroot, diced up with raw eating apple in the same small size dice, mixed with a little mayonnaise is lovely in a salad. A really nice contrast of crunchy and soft and adds a lovely colour to a plate of salad

ooh yes susieb755, hadn't thought of putting it with goats cheese that does sound good! I always have Greek Feta in the fridge too and will try it with that, thank you ... actually you might have just given me an idea, wonder if I could put it with the huge Greek salad I'm making tomorrow, lots of guests coming, will report back

SW recipe for beetroot is lovely -- bag of rocket, tin on chickpeas, roughly chopped beetroot, crumbled goats cheese, smattering of oil free dressing - mix it up and eat -yummy

Love boiled beetroot - hate the smell of it cooking.

I like it sliced with mayo in a sandwich.

sewnanny....without giving away too many secrets.....the name has important emotional links for me too!

I get some lovely last season beetroot from my vege box people...Riverford. I boil it, then add a dressing of just a little good olive oil and fresh lemon juice, salt and pepper and fresh chopped mint. Its yummy.

The Beetroot Salad recipe sounds delicious Maniac I remember eating beetroot as a child but I developed a dislike for it until quite recently when it was included in a delicious salad that a friend had prepared. Rather than offend her I ate the beetroot and I really enjoyed it, can't eat enough of it now.

You have all mentioned boiling beetroot to cook it, has anybody tried it roasted?

I love cooked beetroot, especially when it's home grown. Also roasted beetroot is yummy, especially in a mix with other root veg.

That recipe sounds interesting maniac will give it a try.

Thank you HildaW your reply spooked me a little, my mother's name was Hilda and same surname initial, wonder if she's using you as a channel through the ether !!! Yes, the water was deep red anyway, did remember to wear surgical gloves when peeling, your reply is appreciated, thank you ... and will certainly try the recipe Maniac looks delicious, thank you for taking the time to post it, may even try that with the other cooked beets I have left.

Raw beetroot (grated) is good in salads

Beetroot Salad
2 large beetroot (raw) and 1 large onion (chopped in processor)
4 oz sultanas
2 tbsp sunflower oil
½ tsp dried basil
Juice of one lemon
Salt and pepper
Mix all together and garnish with chopped chives

I do poke mine with something....makes no difference wether they bleed or not.....the colour still comes out into the water. In any case its not really bleeding any more than a carrot 'bleeds' when you stick a fork in it - its just a lot more colourful with beetroot. Old ones take longer than new seasons ones.

Oh that's a shame Charleygirl they are really sweet, nothing like the ones in jars! Thank you very much j08, I cooked them for about an hour and yes the skins did indeed rub away, then remembered they should be left to cool in the cooking water. Have just enjoyed a delicious cheese and beetroot sandwich with a little mayonnaise, now off to the vegetable garden to plant my own little beets

Yuk!

I think the skins will rub off easily.