Beetroot glut - help please!

Lovely recipes here, everyone, thanks!

Hot beetroot in balsamic vinegar as a side vegetable with roasts. Thin sliced or cubed beetroot and onion in sweet vinegar. Sandwich of thin sliced goat cheese and cooked beetroot. Thick sweet beetroot, onion and fruit spiced chutney. Thin sliced or shredded raw young beetroot as a side-salad, with walnuts and feta or goat cheese.

Beetroot and mint salad. Grate raw beetroot really finely in a processor, add masses and masses of finely-sliced mint, salt pepper lemon juice and chopped chives. It's really refreshing and delicious. Sorry I can't give quantities as I just guess. The mint and beetroot and lemon balance each other perfectly.

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 posted this some time ago.I'm often asked for the recipe.
Freezes well -in small containers

I tried Waitrose beetroot falafels a while back they are delicious.

I saw beetroot falafels in Waitrose today. I am looking for a recipe because a) I might slip them past DH and his beetroot aversion. b) I can put them in the freezer to keep for all sorts of meals and snacks. More flexible than frozen or pickled beetroot.

Beetroot with rocket and goast cheese is lush

Like button needed!

I think boil in bag sounds fine GK. Yes salads are so much better aren't they. Part of the great weight loss has been to make exciting salads for the evening and finish them for lunch the next day. Pearled spelt is a huge favourite as a low GI grain.
Can't wait for the fruit and veg in Malaga market in January!

mamie I've just realised it is probably sacrilegious to boil our garden beetroot in a "boil in the bag" bag, but it really does taste delicious. Will roast the next batch.

Yes, salads have evolved, have they not. I made one recently using whatever was in the fridge, some leaves, feta, left over roast butternut, a few baby tomatoes, finely sliced red onion, sprinkled with pomegranate seeds and a home made dressing - yummy.

I only use a tablespoon or so of red wine vinegar to quite a dishful of beetroot, but then I would dress my salad with some olive oil and wine or cider vinegar anyway - just plonk the cubed beetroot on instead.

Vinegar ruins beetroot, I think.
Another idea -someone suggested using plain yoghurt as a dressing for cooked beetroot.
I've never tried it.

I like beetroot chopped rather than sliced then dressed with a little red wine vinegar and a little sugar - lovely on top of a salad.

My SIL did cooked beetroot then poured a jar of sweet and sour sauce over it; she didn't tell us what it was but it was very nice and made a change from the malt vinegary beetroot we used to have years ago.

It is lovely chopped up and roasted in the oven with olive oil and balsamic vinegar. Add any courgettes, tomatoes etc. that you may have and mop up the juices with garlic bread.

Also roasted like that with just red onions and garlic plus some thyme. Then simmer it with the balsamic vinegar and some chicken stock to make a glaze. Lovely!

Chocolate and beetroot cake is yummy.
At school we were given boiled beetroot in a white cornflour sauce. Slimy, sweet and disgusting. It haunts me still. Somehow I now love beetroot in all the various guises above.

Ugh the salads of my childhood! Hard vinegary beetroot, sad lettuce, cucumber, radish and soggy tomato, all served without dressing. Saturday lunch was the above with spam or porked luncheon meat and potato.

All these sound so yummy! Will definitely try the recipes.

I made an extremely delicious relish.

Mamie hi we also both love beetroot having got past the vile sliced beetroot in vinegar variety only found in the best supermarkets!

I love beetroot risotto and also feta cheese and beetroot salad. Yummy. We've used all of ours now unfortunately!

Problem I have is DH HATES beetroot, a hangover from school dinners. However I am working hard at eating them, we also have a surplus of cucumbers so between the two we will be eating salad every day until November!

I have a lovely recipe for chocolate muffins using 2 cooked beetroot and a bar of chocolate of course!

I make a very nice tomato and beetroot soup with roasted tomatoes, beetroot, onions and veggie stock, simmered soft and then blended. I serve it with some crumbled feta cheese. The colour is marvellous for winter, and the sharp feta sets off the earthy beetroot taste.

I must go and buy some beetroot!

Sorry Mamie I've just read to the end of your post. It does freeze then!

Borsch is a lovely warming winter soup. I've never had enough left over to freeze but it's worth a try.

We have a glut too, which is good because we both love beetroot. I never boil them, just stick them in the oven in foil with a bit of oil and balsamic vinegar. Chutney or relish are good and also love them as part of a roast vegetable mix. I love beetroot soup and with a huge glut would just make lots of soup and freeze it.
Artichokes we eat roast, in soup, in an artichoke and scallop tart and last year I did a slow-cooked winter salad from Marcella Hazan's book.

Re above recipe...don't know where the chicken appeared from but it's not part of the recipe!