Beetroot

That sounds lovely!

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.

mmm, sounds lovely.

Especially the pastry part of it.

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

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.

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

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

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.

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

garlic, comma, thyme!

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.

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

I'd wrap them in foil and bake them.