Beetroot

I'd wrap them in foil and bake them.

Peel, chop into chunks and roast with red onions, garlic thyme then glaze on the hob with a two or three tablespoonsful of balsamic vinegar and chicken stock.

Delicious!

I would recommend wearing those thin latex gloves or just rubber gloves when peeling unless you like pink fingers

They'll be fine. I usually cook mine in the pressure cooker as it only takes about ten minutes if they're fresh from the garden.

We like them sliced and baked with a circle of goats cheese on top then served with a drizzle of chilli sauce.

Borscht is lovely as well - my favourite summer soup.

garlic, comma, thyme!

That sounds nice, Jalima. I'll give that a go as it's 101 ways with beetroot at the moment.

Ours are nowhere near ready yet. Everything seems rather slow this year.

It looks as if it could be 101 ways with courgettes soon though.

We did have some beetroot leaves with our salad at lunch-time today.

Don't be alarmed when you have eaten beetroot if your wee is pink!! Just saying.........

Grate them into a bowl. Squeeze them to get the excess juices out. Leave to strain in kitchen paper. Line a pie or quiche pan with rolled out shortcrust pastry and blind bake for 10 minutes. Remove from oven and tip the beetroot and crumbled goats cheese into the quiche. Pour two beaten eggs mixed with milk over the beetroots and cheese. Bake until set.

mmm, sounds lovely.

Especially the pastry part of it.

No, no, no, Jalima you cannot eat pastry until you have lost 2 stone.

Cook whole, any way you like. Peel and cut into small dice. Make up a cherry or blackcurrant jelly with half malt vinegar and water. Put the beetroot into a dish or jar and pour the jelly over. Leave to set. Mm, I love jellied beetroot.

That sounds lovely!

Just chuck them into a pan, cover with water and bring to boil. Simmer about an hour, run under cold tap and just rub the skin off.

My favourite. Slice about 1cm thick, a similar sized slice of goats cheese on top. A dribble of balsamic vinegar and grill till cheese is golden and bubbly,

They probably won't 'bleed' much if you boil them as Anya suggests.

hilda, Would it work if you just melt down a jar of redcurrant jelly then re-set it?

Don't know about that merlot, I've never tried, but it might work.

One of my favourites, i eat with salads and love beetroot served with creamy mash, cold meat and pickles.

I'll give it a go hilda. DH pulled a whole row yesterday and suggested I might like to sow some more as 'there's still time.'

Is he mad???

A little bonus is that in one row some baby turnip seeds have somehow got in with the beetroot so there won't be quite so much of the red stuff!

Our Hispi (pointy) cabbages are ready to eat now so from the first one we've had colcannon, bubble and squeak and coleslaw. I've just looked in the fridge and there's still half of it left.

merlot, please let me know how the redcurrant jelly and beetroot turns out. Without the vinegar, I think it might be a bit sweet for me.

Beetroot is the work of Beelzebub!

I just boil them whole then peel. The small ones are best - no need for additives.
I saw a recipe recently for a veg side-dish - roasted cubes of beets, sweet potatoes, ordinary potatoes and carrots. You could add parsnips too.

My granny used to make beet jelly, just chopped beetroot and poured a normal red jelly over it and let it set. Lovely with cold meat. I used to just eat a bowlful on it'd own

That recipe was delicious, Jalima, thanks.

I'll give the jelly a go tomorrow.

Could you do that using another sort of cheese*Anya*? I'm not too keen on goat's cheese